Chemical and nutritional changes in foods during extrusion
- 1 January 1990
- journal article
- review article
- Published by Taylor & Francis Ltd in Critical Reviews in Food Science and Nutrition
- Vol. 29 (1), 35-57
- https://doi.org/10.1080/10408399009527513
Abstract
(1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition: Vol. 29, No. 1, pp. 35-57.This publication has 83 references indexed in Scilit:
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