ECONOMIC AND PROCESS ENGINEERING ADVANTAGES OF EXTRUSION COOKING IN COMPARISON WITH CONVENTIONAL PROCESSES IN THE FOOD-INDUSTRY

被引：2

作者：

WIEDMANN, W

STROBEL, E

机构：

来源：

关键词：

D O I：

10.1002/cite.330590107

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

引用

页码：35 / 45

页数：11

共 24 条

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[4]

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[5]

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