Pasta and extrusion cooked foods : some technological and nutritional aspects /

Bibliographic Details
Corporate Authors:	Tecnoalimenti, Università di Milano. Istituto di farmacologia e farmacognosia, Milan International Symposium on Pasta and Extrusion Cooked Foods
Other Authors:	Mercier, Ch, Cantarelli, C. (Corrado)
Format:	Conference Proceeding Book
Language:	English
Published:	London ; New York : Elsevier Applied Science Publishers, 1986.
Series:	Tecnoalimenti food technology and nutrition series ; no. 1.
Subjects:	Pasta products > Congresses.

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