Analysis of temperature regimes of food materials extrusion
2001
Medvedev, G.M. | Medvedev, A.G. (Moscow State Univesity, Moskow (Russian Federation))
During last years technologies using cold, warm or hot extrusion for food production are developing and widening. Reasons for development of extrusion technologies lie in short production time, economical effects of extrusion process, wide range of products and semiproducts, with long shelf life, and in possibility of application of different plant raw materials in production of different products.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Unassigned data from Yugoslavia