The Technology of Extrusion Cooking / edited by N.D. Frame.
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new produc...
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Full Text (via ProQuest) |
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| Format: | eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
1994.
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| Subjects: |
Internet
Full Text (via ProQuest)Online
| Call Number: |
TP248.65.F66
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| TP248.65.F66 | Available |