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Advances in Pasta Technology

By Savita Sharma (Editor), Rajan Sharma (Editor), Antima Gupta (Editor), Hanuman Bobade (Editor)
Hardcover
$249.99
By Savita Sharma (Editor), Rajan Sharma (Editor), Antima Gupta (Editor), Hanuman Bobade (Editor)
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Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture. Extrusion technology allows incorporation of a variety of ingredients to pasta such as legumes, millets, pseudo cereals and others including mushrooms, tubers and pigmented components to enrich conventional pasta. It is a convenient, popular and versatile product, offering the food industry and researchers the opportunity to offer high nutritional quality...

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Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous