OPTIMIZATION OF EXTRUSION COOKING OF CORNMEAL AS RAW...

Journal of Food Process Engineering 2009 Vol. 32; Iss. 2

OPTIMIZATION OF EXTRUSION COOKING OF CORNMEAL AS RAW MATERIAL FOR BAKERY PRODUCTS

D. CURIC, D. NOVOTNI, I. BAUMAN, T. KRICKA, J. DUGUM
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Volume:
32
Year:
2009
Language:
english
Pages:
24
DOI:
10.1111/j.1745-4530.2007.00217.x
File:
PDF, 1.12 MB
english, 2009
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