Food Extrusion and Puffing Technology (National Food Engineering Planning Textbook) (Chinese Edition)

This book comprehensively and systematically expounds the extrusion technology theory for starch material and extrusion technology principle for plant protein ingredients, introducing the characteristics, concept and development situation of food extrusion and puffing technology as well as the application of extrusion equipments for starch bearing material and process of puffed food. The book is matched with great numbers of diagrams and data, which is convenient for readers to read and comprehend.