Extrusion of foods
Illus., tables
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Format: | Texto biblioteca |
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Boca Raton, Fla. (USA) CRC Press
1981
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Subjects: | EXTRUSION, FOOD TECHNOLOGY, FOODS, HEATING, PROCESSING, EQUIPMENT, PREPARED FOODS, RHEOLOGICAL PROPERTIES, MATHEMATICAL MODELS, FLAVOURINGS, FOOD COLOURANTS, PASTA, STARCH PRODUCTS, PLANT PROTEIN, CEREALS, TEXTURED PROTEINS, TECHNOLOGIE ALIMENTAIRE, TECNOLOGIA DE LOS ALIMENTOS, PRODUIT ALIMENTAIRE, CHAUFFAGE, TRAITEMENT, MATERIEL, ALIMENT PREPARE, PROPRIETE RHEOLOGIQUE, MODELE MATHEMATIQUE, AROMATISANT, COLORANT ALIMENTAIRE, PATE ALIMENTAIRE, AMIDON INDUSTRIEL, PROTEINE VEGETALE, CEREALE, PROTEINE TEXTUREE, ALIMENTOS, CALENTAMIENTO, PROCESAMIENTO, EQUIPO, ALIMENTOS PREPARADOS, PROPIEDADES REOLOGICAS, MODELOS MATEMATICOS, AROMATIZANTES, COLORANTES ALIMENTARIOS, PASTAS ALIMENTICIAS, PRODUCTOS AMILACEOS, PROTEINAS VEGETALES, CEREALES, PROTEINAS TEXTURIZADAS, |
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