| dc.contributor |
Nils-Georg Asp--D. G. Baird--Claudette Berset--Inger Bjorck--Jean Claude Cheftel--P. Colonna--T. Eerikainen--Judson M. Harper--L. P. B. M. Janssen--Leon Levine--P. Linko--Joseph A. Maga--C. Mercier--Friedrich Meuser--Akinori Noguchi--C. M. Reed--D. W. Stanley--J. Tayeb--Werner Wiedmann |
|
| dc.contributor.author |
C. Mercier, Edited |
|
| dc.contributor.author |
P. Linko, Edited |
|
| dc.contributor.author |
J. M. Harper, Edited |
|
| dc.coverage.spatial |
Minnesota |
|
| dc.coverage.temporal |
1989 |
|
| dc.date.accessioned |
2018-11-07T07:32:41Z |
|
| dc.date.available |
2018-11-07T07:32:41Z |
|
| dc.date.issued |
2018-11-06 |
|
| dc.identifier.isbn |
0913250678 |
|
| dc.identifier.uri |
http://hdl.handle.net/123456789/330 |
|
| dc.description.tableofcontents |
Food extruders and their applications--Engineering aspects of food extrusion--Instrumentation for extrusion processes--Scaleup, experimentation, and data evaluation--Extrusion plant design--Extrusion cooking modeling, control, and optimization--Transport properties of food doughs--Extrusion cooking in bioconversions--Extrusion cooking of starch and starchy products--Protein reactions during extrusion cooking--Extrusion cooking of high-moisture protein foods--Color--Flavor formation and retention during extrusion--Nutritional properties of extruded foods--Extrusion cooking and food safety |
th |
| dc.language.iso |
en_US |
th |
| dc.publisher |
American Association of Cereal Chemists |
th |
| dc.subject |
Food processing machinery |
th |
| dc.subject |
Food |
th |
| dc.subject |
Extrusion process |
th |
| dc.subject |
Processed foods |
th |
| dc.title |
Extrusion Cooking |
th |
| dc.type |
Book |
th |
| dc.creator.orgname |
BSN Groupe
Helsinki University of Technology
Colorado State University |
|
| dc.description.note |
471 pages, Illustrations, Index, Photocopy |
|
| dc.rights.access |
Available |
|
| dc.identifier.callno |
TP370.5 EXT 1989 |
|