Vermicelli noodles and their quality assessment.

Sowbhagya, C. M. and Zakiuddin Ali, S. (2001) Vermicelli noodles and their quality assessment. Journal of Food Science and Technology, 38 (5). 423-432, 79 ref..

PDF JFST_2001_38_5_423-432.pdf Restricted to Registered users only Download (1MB)

Abstract

Production, composition, analysis and packaging of vermicelli-type noodles prepared from wheat and other cereals are reviewed. Aspects considered include: characteristics of European- and Asian-style noodles; cereals used for noodle production (wheat, rice, corn, millet, barley and buckwheat); effects of composition and processing on noodle quality; analytical techniques for assessing quality of noodles; packaging and storage methods; and future developments in vermicelli-type noodle products.

Item Type:	Article
Uncontrolled Keywords:	NOODLES-; PASTA-; REVIEWS-; VERMICELLI-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	14 Jun 2011 05:41
Last Modified:	14 Jun 2011 05:41
URI:	http://ir.cftri.res.in/id/eprint/7625

Actions (login required)

View Item