The technology of extrusion cooking / edited by N.D. Frame.

Contributor(s): Frame, N. D [editor.]Material type: TextTextPublisher: Dordrecht, [Netherlands] : Springer Science+Business Media, B.V., 1994Copyright date: 1994Description: 1 online resource (262 pages) : illustrationsContent type: text Media type: computer Carrier type: online resourceISBN: 9781461521358 (e-book)Subject(s): Food -- ExtrusionGenre/Form: Electronic books.Additional physical formats: Print version:: Technology of extrusion cooking.DDC classification: 664.02 LOC classification: TP370.5 | .T434 1994Online resources: Click to View
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Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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