Book (01 Jan 1989)
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Following an overview of various types of food extrudes and their applications, subjects dealt with include the engineering aspects of extrusion, the properties of food materials and doughs, coloring and flavoring extruded products, and nutritional properties and safety of extruded foods. Acidic paper. Annotation copyright Book News, Inc. Portland,
| ISBN: | 9780913250679 |
| Publisher: | American Association of Cereal Chemists |
| Imprint: | American Association of Cereal Chemists |
| Pub date: | 01 Jan 1989 |
| DEWEY: | 664.024 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 471 |
| Weight: | 929g |
| Height: | 234mm |
| Width: | 158mm |
| Spine width: | 38mm |
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