Extrusion Cooking
Released: Jun 15, 1989
Publisher: Amer Assn of Cereal Chemists
Format: Hardcover, 471 pages
to view more data
Description:
Increase productivity by implementing new systems or improving upon your current ones. Create special effects with twin- and single-screw extruders. Learn new chemical, physical, and texture/structure modifications of food ingredients.
We're an Amazon Associate. We earn from qualifying purchases at Amazon and all stores listed here.
Want a Better Price Offer?
Set a price alert and get notified when the book starts selling at your price.
Want to Report a Pricing Issue?
Let us know about the pricing issue you've noticed so that we can fix it.