Influence of Lyophilization on Noodle Quality

Language: English

Published by Scholars' Press Nov 2020, 2020

6138944704 / 9786138944706

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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Softcover

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This item is printed on demand - it takes 3-4 days longer - Neuware -Drying process could causes tremendous changes in noodles. Lyophilizationis regarded as the best method for its products having unchangeable nutrition quality, quick rehydration, etc.The influences of lyophilizationis on noodle quality was focused on in this book. FTIR, particle size analyzer, DSC, fluorescence microscopy and NMR techniques were used to investigate the changes of noodle quality before and after drying. 136 pp. Englisch.

Seller Inventory # 9786138944706

Title
Influence of Lyophilization on Noodle Quality
Author
Anna Wang
Publisher
Scholars' Press Nov 2020
Publication year
2020
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
6138944704
ISBN 13
9786138944706
Item weight
221 grams
Dimensions
220x150x9 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First item£ 19.23£ 19.23
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BuchWeltWeit Ludwig Meier e.K.

Germany