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OverviewOver 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. Full Product DetailsAuthor: Ron Kill (Managing Director, Micron Laboratories Ltd, UK) , K. TurnbullPublisher: John Wiley and Sons Ltd Imprint: Wiley-Blackwell Dimensions: Width: 16.30cm , Height: 1.90cm , Length: 24.10cm Weight: 0.599kg ISBN: 9780632053490ISBN 10: 0632053496 Pages: 242 Publication Date: 29 December 2000 Audience: Professional and scholarly , Professional and scholarly , Professional & Vocational , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock ![]() The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsContributors Preface 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 Index.ReviewsAuthor InformationRon Kill is Managing Director, Micron Laboratories Ltd, UK. Tab Content 6Author Website:Countries AvailableAll regions |