Pasta and semolina technology /
Since the 1990s, the technologies employed in the production of dry pasta and semolina have changed dramatically. This practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape d...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Malden, MA :
Blackwell Science,
2001.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Since the 1990s, the technologies employed in the production of dry pasta and semolina have changed dramatically. This practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book should also be a useful reference source for academic, research and teaching institutions. |
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| Physical Description: | 1 online resource (xii, 226 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780470999363 0470999365 9780470999370 0470999373 1281312754 9781281312754 9786611312756 6611312757 |