Food Engineering / Gıda Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/12

Browse

Filters

20091

Settings

Author: search.filters.author.Likar, PrimozSubject: search.filters.subject.Risk management

Search Results

Now showing 1 - 1 of 1
  • Conference Object
    Risk Management in Production of Egg-Pasta
    (Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Gennaris, Savvas; Likar, Primoz; Peterka, Darja; Popescu, Oana; Veskus, Tiina
    Pasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs. The word can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. There are approximately 350 different shapes of pasta. Examples include spaghetti (solid, thin cylinders), maccheroni (tubes or hollow cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: Dried and fresh.