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..
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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 |
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