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Extrusion Cooking: Technology and Applications PDF

217 Pages·2001·2.076 MB·English
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by Robin Guy| 2001| 217 pages| 2.076| English

About Extrusion Cooking: Technology and Applications

Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends.

Detailed Information

Author:Robin Guy
Publication Year:2001
ISBN:9781855736313
Pages:217
Language:English
File Size:2.076
Format:PDF
Price:FREE
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