Extrusion Of Foods
1st Edition
Published on 27. February 2021
Book
Paperback/Softback
220 pages
978-0-367-25897-9 (ISBN)
Description
First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.
More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
Dimensions
Height: 254 mm
Width: 178 mm
Thickness: 12 mm
Weight
438 gr
ISBN-13
978-0-367-25897-9 (9780367258979)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Judson M. Harper
Extrusion Of Foods
Book
08/2019
1st Edition
CRC Press
€223.21
Shipment within 15-20 days
Person
Judson M. Harper
Content
1. Food Extrusion. 2. The Food Extruder. 3. Dough Rheology. 4. Extrusion Models. 5. Residence Time Distribution and Strain. 6. Extrusion Measurements and Experimentation. 7. Extrusion Equipment. 8. Extrusion Operations. Appendix 1. Symbols and Greek Letters. Appendix 2. Conversion Factors. Appendix 3. Properties of Water. Index.