Other ingredients for snack foods: rice, sorghum extrusion properties

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Details

Author(s):
L.W. Rooney

Type of Document:
Conference Proceeding or Document

 

Publisher/Journal:
Snack Foods Processing Short Course

Date of Publication:
2009

Place of Publication:
College Station, TX

Description

Coming soon

Additional Bibliographic Information

Rooney, L.W. 2009. Other ingredients for snack foods: rice, sorghum extrusion properties. Snack Foods Processing Short Course, April 5-10, College Station, TX.

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