Advances in Pasta Technology

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...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Sharma, Savita (Editor), Sharma, Rajan (Editor), Gupta, Antima (Editor), Bobade, Hanuman (Editor)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edition:	1st ed. 2025.
Subjects:	Food science. Food Science. Food Engineering.
Online Access:	https://doi.org/10.1007/978-3-031-84497-3
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