Pasta and Semolina Technology

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Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly 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...

Format:Hardcover

Language:English

ISBN:0632053496

ISBN13:9780632053490

Release Date:February 2001

Publisher:Wiley-Blackwell

Length:242 Pages

Weight:1.33 lbs.

Dimensions:0.8" x 6.4" x 9.6"

Related Subjects

Agricultural Sciences Canning & Preserving Cooking Cooking Cooking by Ingredient Engineering Food Science Holiday Cooking Industrial, Manufacturing & Operational Systems Technology

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Pasta and Semolina Technology

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