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