Share
Extrusion Cooking: Cereal Grains Processing (in English)
$ 302.86
$ 378.57
You save: $ 75.71
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Monday, July 15 and
Tuesday, July 16.
You will receive it anywhere in United States between 1 and 3 business days after shipment.
Synopsis "Extrusion Cooking: Cereal Grains Processing (in English)"
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students.Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cookingPresents both the fundamental and applied aspects of extrusion processingDetails the extrusion of whole-grain, high-fiber, and high-protein foodsCovers both expanded and texturized productsOutlines extrusion processing of different ingredientsAddresses new technologies that have expanded the extruder capabilitiesAnalyzes new developments in the area of modeling of extrusion processing
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.
