Extrusion cooking :  technologies and applications / 
edited by Robin Guy 
 - New York :  New Delhi :  CRC Press,  Woodhead,  2010. 
 - vii, 206 p. :  ill. ;  24 cm. 
 - Woodhead Publishing in food science and technology .
<br/><br/>Includes bibliographical references and index. 
<br/><br/><label>ISBN: </label>9780849312076 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Processed foods.<br/>Food technology.<br/>Extrusion process.<br/>Food--Extrusion.<br/>Food processing machinery.<br/>Alimentos.<br/>Extrusión.<br/>Cocina.
<br/><br/><label>Dewey Class. No.: </label>664.024  / EXT