Ron Kill,
K. Turnbull
Pasta and Semolina Technology
Gebonden Engels 2000 9780632053490Levertijd ongeveer 8 werkdagen
Gratis verzonden
Samenvatting
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.
Specificaties
ISBN13:9780632053490
Taal:Engels
Bindwijze:Gebonden
Aantal pagina's:242
Uitgever:John Wiley and Sons Ltd
Lezersrecensies
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Inhoudsopgave
Contributors
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.
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.
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