Rheology of Flour Pasta

By: Stanciu, Ioana

The book titled "Rheology of Flour Pasta" explores the technological process of making flour pasta and their rheological properties when made from wheat flour or other additives. The high nutritional value of flour pasta is attributed not only to their energy content, provided by their high carbohydrate and fat content, but also to the presence of all components in forms that are easily assimilated by the human body. Flour pasta are food products...

• Format: Paperback
• Language: English
• ISBN: 6207998545
• ISBN13: 9786207998548
• Release Date: August 2024
• Publisher: LAP Lambert Academic Publishing
• Length: 100 Pages
• Weight: 0.35 lbs.
• Dimensions: 0.2" x 6.0" x 9.0"