Robin Guy <br/><br/>
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 .
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>978-0-8493-1207-6 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Processed foods, Extrusion process, Food extrusion, Food processing machinery, Alimentos, Cocina
<br/><br/><label>LC Class. No.: </label>QA370.5.E973 2001  / 000000283707