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A key reference to improving efficeincy and quality on extruded products. Powered by. You are connected as. Connect with:.
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Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews some of the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. It will be widely welcomed as a key reference in maximizing the quality of extruded products.
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Back to Table of Contents. New in Food Science. Carbohydrate Chemistry for Food Scientists 3rd Edition BeMiller, James N. Open Share Save. Click here to Expand all. Click here to Collapse all. View Section, Front Matter. View Section, Table of Contents. View Section, 1. View Section, Part I. General Influences on Quality. View Section, 2. Raw Materials for Extrusion Cooking. View Section, 3.
Food extrusion - Wikipedia
Selecting the Right Extruder. View Section, 4. Optimised Thermal Performance in Extrusion. View Section, 5. Effective Process Control. View Section, 6. Extrusion and Nutritional Quality. View Section, Part II. Specific Extruded Products.
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View Section, 7.
Related Extrusion cooking : technologies and applications
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