Food Processing: Technology, Processes, and Formulas - The Complete Collection (Selected Edition, Part 1)

Author: Liu Baojia
Publisher:
Publish Date: 2005-09-01
Features:
1. Noodle-based foods: Noodles, instant noodles, boiled, steamed, fried, baked, pan-fried, stir-fried, and braised products.
2. Rice-based foods: Rice, rice flour, instant foods, boiled, steamed, fried, baked, pan-fried, stir-fried, and prepared flour products.
3. Bean-based foods: Bean flour, soy milk, dried tofu, tofu skin, soybean curd, soy protein and its products, boiled, stir-fried, fried, and baked bean products, bean pastries, and small snacks.
4. Root and tuber foods: Sweet potatoes, potatoes, taro, and products made from taro.
5. Starch and its products.
This book can serve as a reference for leaders, technical personnel, and operators in the food processing industry, as well as for farmers, those working in rural enterprises and the catering industry, and cooking enthusiasts in urban and rural households.