How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?

Autor: ASCHERI, J. L. R., BAZÁN COLQUE, R. J., SOUSA, L. B. T. de, ASCHERI, D. P. R., SILVA, E. M. M. da

Publikováno v: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::df332e804de53a50bc89d0e8ae53d002
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456