Related Books
Language: en
Pages: 238
Pages: 238
Type: BOOK - Published: 2011-01-11 - Publisher: John Wiley & Sons
Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology
Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 1989 - Publisher:
Engineering Aspects of Food Extruders. Instrumentation for Extrusion Processes. Extrusion Plant Design. Extrusion Cooking, Modeling, Control, and Optimization.
Language: en
Pages: 340
Pages: 340
Type: BOOK - Published: 2021-03-15 - Publisher: John Wiley & Sons
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation
Language: en
Pages: 536
Pages: 536
Type: BOOK - Published: 2014-06-23 - Publisher: John Wiley & Sons
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many ba
Language: en
Pages: 185
Pages: 185
Type: BOOK - Published: 2011-11-09 - Publisher: Elsevier
Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aq
