num_pages: 768
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
language: English
title: Food Extrusion Science and Technology
titlecomplete: Food Extrusion Science and Technology (Food Science and Technology)
publisher: CRC Press