| Extrusion processing may make soy cereals and snacks tasty.: An article from: Emerging Food R&D Report | Digitalby Food Technology Intelligence, Inc. (Publisher)
| List Price: | $5.95 | | | Available: | Available for download now |
| | Binding: | Digital | | Publisher: | Food Technology Intelligence, Inc. | | Page Count: | 2 Pages | | Publication Date: | March 01, 1999 | | Sales Rank: | 7,453,092th |
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Product Description
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 DetailsTitle: Extrusion processing may make soy cereals and snacks tasty.Publication: Emerging Food R&D Report (Newsletter)Date: March 1, 1999Publisher: Food Technology Intelligence, Inc.Volume: 9 Issue: 12 Page: NADistributed by Thomson Gale |
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