Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines the

From an LA Weekly top five food blogger, innovative cocktail recipes that are savory, not sweet, with herbal, sour, smoky and rich flavors. Move over sweet. Coc

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food t

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and divers