Pasta and Semolina Technology e-bog
2190,77 DKK
(inkl. moms 2738,46 DKK)
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 wit...
E-bog
2190,77 DKK
Forlag
Wiley-Blackwell
Udgivet
15 april 2008
Genrer
Business and Management
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9780470999363
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.