Food Extrusion Science and Technology

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Authors

Abstract

This book melds recent advances in the simulation of transport phenomena during single- and twin-screw extrusion with chemistry pertaining to food material transformation during extrusion. Forty-four chapters in five parts cover transport phenomena during extrusion, rheological properties of cereals

Topics & Keywords

Food composition and properties

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Medical Entomology and Zoology

Field-Weighted Citation Impact: 1.49