How extrusion cooking varies product properties
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| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
1968
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| Subjects: | ESN FAO WHO UNICEF PAG, FOODS, CHEMICOPHYSICAL PROPERTIES, EXTRUSION COOKING, HUMAN NUTRITION, FOOD TECHNOLOGY, PRODUIT ALIMENTAIRE, PROPRIETE PHYSICOCHIMIQUE, CUISSON EXTRUSION, ALIMENTOS, PROPIEDADES FISICOQUIMICAS, COCCION EXTRUSION, NUTRITION HUMAINE, TECHNOLOGIE ALIMENTAIRE, NUTRICION HUMANA, TECNOLOGIA DE LOS ALIMENTOS, |
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