Quality modification of food by extrusion processing.
Gregson
Christopher M
CM
Department of Food Science, Center for Advanced Food Technology, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, USA.
Lee
Tung-Ching
TC
D003116:Color; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D009753:Nutritive Value; D011312:Pressure; D011786:Quality Control; D012212:Rheology; D012677:Sensation; D013649:Taste; D013997:Time Factors