Asian Noodles: Science, Technology, and Processing
Wondering how texture analysis can benefit your team?
There are few people in the world who know as much about noodles as Gary Hou of the Wheat Marketing Center. In additional to the hands-on short courses that he offers through the Wheat Marketing Center, he is also editor of Asian Noodles: Science, Technology and Processing.
The book covers the current knowledge on Asian noodles with comprehensive cutting-edge coverage. It also covers an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.
From the Wheat Marketing Center’s website: “This one-of-a-kind book provides a depth of insight unmatched in any other work on the topic of Asian noodles. Geneticists, research scientists, manufacturers, suppliers, and a host of other professions with a stake in the Asian noodle market are sure to find the solutions they are seeking in this comprehensive reference.”
Order Gary’s book through the Wheat Marketing Center’s website to obtain a 20% discount.
Check out Gary’s classes at the Wheat Marketing Center.