New convenient food recipes

Author: Ge Wengguang
Publisher:
Publish Date: 2002-01-01
Features: The author of this book refers to a large number of domestic and international literature as well as practical production experience related to convenient foods. Based on the principle of operability, the book describes the processing techniques and formulations of convenient rice noodles, convenient rice, convenient porridge, instant noodles, instant macaroni, convenient seasonings, extruded and puffed foods, and other food products. It also provides a detailed discussion on the basic principles of product processing. This book can be used as a reference for technical and management personnel in small and medium-sized enterprises, as well as for food research, development, manufacturing, sales, quality control personnel, and faculty and students of food majors in universities and colleges.