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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.
Release date NZ
December 29th, 2000
Edited by K. Turnbull
Edited by Ron Kill
Country of Publication
Blackwell Science Ltd
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