This digital document is an article from Emerging Food R&D Report, published by Food Technology Intelligence, Inc. on March 1, 1999. The length of the article is 389 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Extrusion processing may make soy cereals and snacks tasty.
Publication:Emerging Food R&D Report (Newsletter)
Date: March 1, 1999
Publisher: Food Technology Intelligence, Inc.
Volume: 9 Issue: 12 Page: NA
Distributed by Thomson Gale
Extrusion processing may make soy cereals and snacks tasty.: An article from: Emerging Food R&D Report
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Book Details
PublisherFood Technology Intelligence, Inc.
ISBN / ASINB00098M0A6
ISBN-13978B00098M0A7
AvailabilityAvailable for download now
Sales Rank13,220,121
MarketplaceUnited States 🇺🇸