| Description |
vi, 356 pages : illustrations ; 24 cm |
| Contents |
Pasta -- The history of pasta -- THT technology in the modern industrial pasta drying process -- Pasta packaging -- Quality requirements of durum wheat for semolina milling and pasta production -- Testural measurment of cooked spaghetti -- Asian Noodles -- Noodle quality - What can we learn from the chemistry of breadmaking -- Processing technology of noodle products in Japan -- Instant noodles -- The use of alkali for noodle processing -- Role of lipids on pasta and noodle quality -- China - the worlds largest consumer of paste products -- Future trends in pasta products |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Noodles.
|
|
Pasta products.
|
| Author |
Dick, Joel W.
|
|
Kruger, James E.
|
|
Matsuo, Robert B.
|
| LC no. |
95081154 |
| ISBN |
0913250899 (acid-free paper) |
|
