Food extrusion science and technology
Author(s)
Bibliographic Information
Food extrusion science and technology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 49）
M. Dekker, c1991
Available at / 5 libraries
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Japan International Research Center for Agricultural Sciences Library
588||Kok||||図書館190000091012
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
This book melds recent advances in the simulation of transport phenomena during single- and twin-screw extrusion with chemistry pertaining to food material transformation during extrusion. Forty-four chapters in five parts cover transport phenomena during extrusion, rheological properties of cereals
Table of Contents
This book melds recent advances in the simulation of transport phenomena during single- and twin-screw extrusion with chemistry pertaining to food material transformation during extrusion. Forty-four chapters in five parts cover transport phenomena during extrusion, rheological properties of cereals
by "Nielsen BookData"