Pasta and Extrusion Cooked Foods
Subtitle: Some Technological and Nutritional Aspects (Tecnoalimenti Food Technology and Nutrition Series, No 1)
Contributors: C. Cantarelli (Editor)
Publisher: Elsevier Science & Technology
Published: February 1986
Language: eng
Format: Hardcover
Number of pages: 199
ISBN-13: 9780853344179
Subjects: Food Science; Pasta products; Technology & Industrial Arts; Congresses