Detalles Bibliográficos
| Autor Principal: |
Daniels, Roger |
|---|
| Formato: | Libro
|
|---|
| Lengua: | inglés |
|---|
| Datos de publicación: |
New Jersey :
Noyes Data,
1974.
|
|---|
| Series: | Food technology review ;
11
|
|---|
| Temas: | |
|---|
| Resumen: | Introduction - Dough cooking and extrusion processes - Treatment prior to puffing - Puffing processes - Flaking processes - Cereal shaping processes - Quick-cooking oats - Other quick-cooking cereals - Sugarcoating processes - Fruit incorporation and flavoring - Nutritional enrichment.
|
|---|
| Descripción Física: | 290 p. : figuras |
|---|
