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Pasta and extrusion cooked foods: some technological and nutritional aspects. Proceedings of an international symposium, Milan, Italy, 25-26 Mar 1985

1986

Mercier, C. (ed.) | Cantarelli, C. (ed.)

AGROVOC关键词

amidon appropriate technology cuisson extrusion dryers extrusion cooking food technology nutritive value pasta pastas alimenticias secadoras starch technologie alimentaire valeur nutritive valor nutritivo

书目信息

出版者

London (UK) Elsevier

其它主题

Sechoir; Tecnologia apropiada; Coccion extrusion; Tecnologia de los alimentos; Technologie appropriee; Almidon; Pate alimentaire

类型

Text

自何时收录于AGRIS: 2015-11-15

格式: AGRIS AP

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这条记录提供自 Food and Agriculture Organization of the United Nations

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