Extrusion Cooking Of Food
Discover the science and art of extrusion cooking with “Extrusion Cooking of Food” by K. Verma (ISBN: 9788194532736). This comprehensive guide explores the principles, techniques, and applications of extrusion technology in food processing. From ingredient selection to product development, learn how to create innovative and delicious extruded foods. Perfect for food scientists, engineers, and students interested in this dynamic field. Expand your knowledge and optimize your extrusion processes with this essential resource.








