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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...
A volume in the series on Foundations and Frontiers of Enzymology, Enzymes Beyond Traditional Applications in Dairy Science and Technology presents the applications of enzymes in dairy science and technology. Broken into four sections, this book provides a brief account...
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