Pasta and Semolina Technology
February 2001, Wiley-Blackwell
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.
Chapter 1. Introduction (R.C. Kill).
Chapter 2. Durum Wheat (G. Wiseman).
Chapter 3. Advances in Durum Milling.
Chapter 4. Pasta Mixing and Extrusion (P.R. Dawe).
Chapter 5. Pasta Shape Design (P.R. Dawe).
Chapter 6. Pasta Drying.
Chapter 7. Additional Ingredients (R.C. Kill).
Chapter 8. Quality Assurance in a Dry Pasta Factory (K. Turnbull).
* Ideal for food technologists new to the industry, and as a one-stop reference for experienced professionals
* Authors and contributors from within the industry itself ensure relevance of coverage and an international perspective