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...

Full description

Bibliographic Details

Main Authors:	Ling Tan, Bee (Author), Esa Norhaizan, Mohd (Author)
Corporate Author:	SpringerLink (Online service)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edition:	1st ed. 2025.
Series:	SpringerBriefs in Food, Health, and Nutrition,
Subjects:	Food science. Food > Analysis. Chemistry. Food Science. Food Engineering. Food Chemistry.
Online Access:	https://doi.org/10.1007/978-3-031-98649-9
Tags:	Add Tag No Tags, Be the first to tag this record!