We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
£155.26
Wiley-Blackwell Pasta and Semolina Technology - Expert Guide
Price data last checked 8 day(s) ago - will refresh soon
Price History & Forecast
Last 83 days • 83 data points (No recent data available)
Price Distribution
Price distribution over 83 days • 3 price levels
Price Analysis
Most common price: £118 (65 days, 78.3%)
Price range: £118 - £155
Price levels: 3 different prices over 83 days
Description
Key Features
Covers modern advancements in dry pasta and semolina production technologies to keep your knowledge current.
Provides commercially relevant information on durum wheat and semolina production processes.
Explains technical aspects of pasta mixing and extrusion for better manufacturing results.
Offers guidance on shape design and quality assurance for professional food production.
Serves as a practical resource for food technologists working with pasta as a product or ingredient.
Acts as an essential reference for academic, research, and teaching institutions in the food science field.
Product Specifications
- Brand
- Wiley-Blackwell
- Format
- hardcover
- ASIN
- 0632053496
- Category
- Books > Subjects > Food & Drink
- Domain
- Amazon UK
- Release Date
- 29 December 2000
- Listed Since
- 08 January 2007
Barcode
No barcode data available
Similar Products You Might Like
Asian Noodle Manufacturing: Ingredients, Technology, and Quality
Woodhead Publishing
Advanced Dietary Fibre Technology
Wiley-Blackwell
Bakery Products Science and Technology
Wiley
Technology of Reduced Additive Foods
Wiley-Blackwell
Extrusion Cooking: Cereal Grains Processing
Woodhead Publishing
The ICC Handbook of Cereals, Flour, Dough & Product Testing Methods and Applications
DEStech Publications, Inc
Spray Drying Techniques for Food Ingredient Encapsulation (Institute of Food Technologists Series)
Wiley
Cereal-Based Food Products
Springer
Advances in Food Extrusion Technology (Contemporary Food Engineering)
CRC Press
Extruders in Food Applications
CRC Press
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Extrusion Cooking: Technologies and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Principles of Powder Technology
Wiley
Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Woodhead Publishing
Gluten-Free Food Science and Technology
Wiley-Blackwell
Food Texture Design and Optimization (Institute of Food Technologists Series)
Wiley
Cellulose and Cellulose Derivatives in the Food Industry: Fundamentals and Applications
Wiley
Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)
Wiley-Blackwell
Handbook of Cereal Science and Technology, Revised and Expanded
CRC Press
Food Powders: Physical Properties, Processing, and Functionality (Food Engineering Series)
Springer
Food and Feed Extrusion Technology: An Applied Approach to Extrusion Theory
Salami: Practical Science and Processing Technology
Academic Press
Food Technology: Applied Research and Production Techniques (Innovations in Agricultural & Biological Engineering)
CRC Press
Spices and Seasonings: A Food Technology Handbook
Wiley