Chemical and nutritional changes in foods during extrusion
Crit Rev Food Sci Nutr
.
1990;29(1):35-57.
doi: 10.1080/10408399009527513.
Authors
M E Camire
1
,
A Camire
,
K Krumhar
Affiliation
1
Harvard University, Cambridge, Massachusetts.
PMID:
2184829
DOI:
10.1080/10408399009527513
No abstract available
Publication types
Review
MeSH terms
Food Microbiology
Food Preservation
Food Technology*
Food-Processing Industry*
Hot Temperature
Humans
Nutritive Value