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The present book deals with all the aspects of wheat based pasta product development. Starting from wheat to final pasta product development was described in detail. It also deals with global and Indian scenario of pasta production and its market potential. Raw material requirement and its quality characteristics and end product quality evaluation have been explained elaborately with all the details of instruments and standards. Different processing steps including recent developments have been dealt in details. Influence of various ingredients and additives have been also described in length with reported research works. The book includes more than 100 references for further reading of the readers. This book will be very useful to Food Manufacturers, undergraduate and postgraduate (food science/food technology) students and researchers.

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Dr.P.Prabhasankar, Ph.D (Biochemistry): Completed his two Post- Doctoral programs (USA), published 41 research papers, one book and filed 6 international patents. He is presently working as Scientist at Federal Food Research Institute, India

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