Pasta and extrusion cooked foods :  Some technological and nutritional aspects :  Proceedings of an international symposium held in milan, italy, 25-26 march 1985 / 
Ed. by ch. mercier and c. cantarelli 
 - x, 199 páginas 
 - Tecnoalimenti food technology and nutrition series ;  no. 1 .
<br/><br/><label>ISBN: </label>0-85334-417-5 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Productos de pasta--Congresos
<br/><br/><label>LC Class. No.: </label>TP435.M3  / P37