Italian Dried Pasta: Conventional and Innovative Ingredients and Processing

Author:

Conte Paola,Piga Antonio,Del Caro Alessandra,Urgeghe Pietro Paolo,Fadda Costantino

Publisher

Springer International Publishing

Reference102 articles.

1. Carini E, Curti E, Minucciani M, Antoniazzi F, Vittadini E. Pasta. In: Ferreira Guine R, Correia P, editors. Engineering aspects of cereal and cereal-based products. Boca Raton: CRC Press; 2013. p. 211–38.

2. Agnesi E. The history of pasta. In: Kruger JE, Matsuo RB, Dick JW, editors. Pasta and noodle technology. St. Paul: American Association Cereal Chemists; 1996. p. 1–12.

3. Serventi S, Sabban F. Pasta: the story of a universal food. New York: Columbia University Press; 2000.

4. Shelke K. Pasta and noodles. A global history. London: Reaktion Books Ltd; 2016.

5. UNAFPA Union of Organizations of Manufactures of Pasta Products of the European Union. 2015. http://www.pasta-unafpa.org/ingstatistics1.htm. Accessed 20 May 2020.

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