Extrusion cooking technology
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| Format: | Texto biblioteca |
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London (UK) Elsevier
1984
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| Subjects: | FOOD TECHNOLOGY, EXTRUSION COOKING, QUALITY, NUTRITIVE VALUE, CEREAL PRODUCTS, FEEDS, STARCH, TECHNOLOGIE ALIMENTAIRE, CUISSON EXTRUSION, TECNOLOGIA DE LOS ALIMENTOS, COCCION EXTRUSION, QUALITE, VALEUR NUTRITIVE, PRODUIT CEREALIER, ALIMENT POUR ANIMAUX, AMIDON, CALIDAD, VALOR NUTRITIVO, PRODUCTOS DERIVADOS DE CEREALES, PIENSOS, ALMIDON, |
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