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Extrusion cooking : technologies and applications /

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Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an int...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Guy, R. C. E. (Robin C. E.)
Format: eBook
Language:English
Published: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Series:Woodhead Publishing series in food science and technology.
Subjects:
Processed foods.
Extrusion process.
Food > Extrusion.
Food processing machinery.
Aliments transformés.
Extrusion (Mécanique)
Cuisson-extrusion.
Aliments > Traitement > Machines.
extrusion.
TECHNOLOGY & ENGINEERING > Food Science.
Extrusion process
Food > Extrusion
Food processing machinery
Processed foods
Electronic books.
E-book [online only] > Knovel.
E-book2 [online only] > CRC.
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Call Number: TP370.5 .E98 2001eb
 
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TP370.5 .E98 2001eb Available