Durum Wheat, Semolina and Pasta Quality

This book aims at updating knowledge on durum wheat, semolina and pasta quality: grain texture, semolina value, pasta color and cooking quality; it also suggests some future priorities for the future researches to carry out in order to further improve knowledge and control of durum wheat and pasta quality in various fields including: genetic engineering, conventional breeding, crop management, industrial processes, physicochemical bases of quality and analytical methods.