Extrusion Cooking of Potato Starch, Rennet Casein and Sorghum Flour Into a Proteinaceous Snack
Download or Read eBook Extrusion Cooking of Potato Starch, Rennet Casein and Sorghum Flour Into a Proteinaceous Snack PDF written by Writdhama G. Prasad and published by . This book was released on 2012 with total page 140 pages. Available in PDF, EPUB and Kindle.
Author | : Writdhama G. Prasad |
Publisher | : |
Total Pages | : 140 |
Release | : 2012 |
ISBN-10 | : OCLC:827775492 |
ISBN-13 | : |
Rating | : 4/5 (92 Downloads) |
Book Synopsis Extrusion Cooking of Potato Starch, Rennet Casein and Sorghum Flour Into a Proteinaceous Snack by : Writdhama G. Prasad
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