Extrusion Processing Technology: Food and Non-Food Biomaterials
We are proud to announce the release of the only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical “know how” of operational engineers and technicians.
- Professor Jean-Marie Bouvier Scientific Advisor at Clextral, Firminy, France.
- Professor Osvaldo H. Campanella Professor of Agricultural and Biological Engineering Department, Purdue University, Indiana.
Written by internationally renowned experts with more than fifty years of experience in extrusion between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.