Chemical and nutritional changes in foods during extrusion.
Harvard University, Cambridge, Massachusetts.
M E
ME
Camire
A
A
Camire
K
K
Krumhar
D005516:Food Microbiology; D005519:Food Preservation; D005524:Food Technology; D005525:Food-Processing Industry; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value