Extrusion cooking technology
By: edited by Ronald Jowitt.
Contributors: Jowitt, R.
Publisher: Elsevier Applied Science
Published: 1984
Place of publication: London; New York
Language: eng
Number of pages: 212
Subjects: Cereal products.; Extrusion process.
Notes: Selected papers reprinted from Journal of Food Engineering, vol. 2, nos. 2-4, 1983.

Includes bibliographical references and index.