Pasta and Samolina Technology

Pasta and Samolina Technology

Editor(s): R. C. Kill, K. Turnbull

Published Online: 13 DEC 2007

Print ISBN: 9780632053490

Online ISBN: 9780470999370

DOI: 10.1002/9780470999370

About this Book

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 is also an essential reference source for academic, research and teaching institutions.

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