First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful...
Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However,...
This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to...