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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 49-52
其它主题
Productos de panaderia
语言
塞尔维亚
注释
Summaries (En, Sr)
1 table; 7 ref.
翻译的标题
Analiza temperaturnih rezima ekstrudiranja prehrambenih masa
类型
Summary
2002-08-15
AGRIS AP