Food Extrusion Science and Technology (Food Science and Technology)

By L. Kokini Jozef and Mukund V. Karwe

This book melds recent advances in the simulation of transport phenomena during single- and twin-screw extrusion with chemistry pertaining to food material transformation during extrusion. Forty-four chapters in five parts cover transport phenomena during extrusion, rheological properties of cereals

• Format: Hardcover
• Language: English
• ISBN: 0824785428
• ISBN13: 9780824785420
• Release Date: October 1991
• Publisher: CRC Press
• Length: 768 Pages
• Weight: 3.55 lbs.
• Dimensions: 10.3" x 1.8" x 7.5"