Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Texto biblioteca |
| Language: | |
| Published: |
London (UK) Elsevier
1986
|
| Subjects: | PASTA, EXTRUSION COOKING, NUTRITIVE VALUE, FOOD TECHNOLOGY, DRYERS, APPROPRIATE TECHNOLOGY, STARCH, PATE ALIMENTAIRE, CUISSON EXTRUSION, PASTAS ALIMENTICIAS, COCCION EXTRUSION, VALEUR NUTRITIVE, TECHNOLOGIE ALIMENTAIRE, SECHOIR, TECHNOLOGIE APPROPRIEE, AMIDON, VALOR NUTRITIVO, TECNOLOGIA DE LOS ALIMENTOS, SECADORAS, TECNOLOGIA APROPIADA, ALMIDON, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|