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Extrusion cooking: technologies and applications

Robin Guy

Extrusion cooking: technologies and applications - New York , CRC Press : 2001. - x,206p .; ill .: 24cm. - Woodhead publishing series in food science, technology and nutrition No. 61 .

Includes bibliographical references and index

ISBN: 978-0-8493-1207-6

Subjects--Topical Terms:
Processed foods, Extrusion process, Food extrusion, Food processing machinery, Alimentos, Cocina

LC Class. No.: QA370.5.E973 2001 / 000000283707

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