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Rice Noodles: Quality Improvement, Processing Techniques and Nutritional Aspects

Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia. Rice is usually consumed as fully mature grains in the form of whole kernels a...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Ling Tan, Bee (Egilea), Esa Norhaizan, Mohd (Egilea)
Erakunde egilea: SpringerLink (Online service)
Formatua: Baliabide elektronikoa eBook
Hizkuntza:ingelesa
Argitaratua: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edizioa:1st ed. 2025.
Saila:SpringerBriefs in Food, Health, and Nutrition,
Gaiak:
Food science.
Food > Analysis.
Chemistry.
Food Science.
Food Engineering.
Food Chemistry.
Sarrera elektronikoa:https://doi.org/10.1007/978-3-031-98649-9
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