Advances in Pasta Technology

Name: Advances in Pasta Technology
Brand: Springer
Availability: OutOfStock
Rating: 5 (1 reviews)

By Hanuman Bobade

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Description

Section A: Introduction.- History and Origin of Pasta.- Global market scenario: Socio-economic opportunities and challenges.- Technology of pasta making.- Equipment and machinery involved in pasta processing., Quality characteristics of pasta., Section B: Nutritional Valorization of Pasta.- Gluten free pasta.- Protein enriched pasta.- Fibre enriched pasta.- Micro-nutrient fortified pasta.- Antioxidant rich pasta.- Section C: Technological Interventions.- Hydrocolloids as potential additives.- Modified flours as additives.- Three Dimensional (3D) Printed Pasta.- Ready to eat/Instant Pasta.- Section D: Quality Control and Project Profile.- Quality management and shelf life of Pasta.- Project profile and cost analysis of Pasta.

Product details

Languages:: Original: English
Number of Pages:: 380
Publisher:: Springer
Publication Date:: 2025-05-20
ISBN / EAN:: 9783031844966
Weight:: 733 g
Dimensions:: 16/24/3 cm
GPSR Manufacturer Reference:: [email protected]

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