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Abstract

The use of cooker extruders in confectionery production is a fairly new area. It is also one of significant growth in recent years. This is not sur-prising because of the unique unit operations possible in cooker extrusion.

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Best, E.T. (1994). Confectionery extrusion. In: Frame, N.D. (eds) The Technology of Extrusion Cooking. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2135-8_6

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  • DOI: https://doi.org/10.1007/978-1-4615-2135-8_6

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