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Autor:
Sousa, Luana Cristina Silva de, Machado, Leonardo Martins, Raniero, Ghiovani Zanzotti, Zancheta, Julia Castilho, Silva, Denise de Moraes Batista da, Zorzenon, Maria Rosa Trentin, Costa, Sílvio Cláudio da, Monteiro, Antonio Roberto Giriboni
Publikováno v:
Research, Society and Development; Vol. 11 No. 5; e40411526652
Research, Society and Development; Vol. 11 Núm. 5; e40411526652
Research, Society and Development; v. 11 n. 5; e40411526652
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 5; e40411526652
Research, Society and Development; v. 11 n. 5; e40411526652
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The development of extruded products with higher nutritional quality and pleasant taste is challenging for the food industry. Therefore, this paper aims to develop an extruded breakfast cereal made of cassava and stevia leaves pretreated with ethanol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::f609bcd62903edeac30a76c8974daa02
https://rsdjournal.org/index.php/rsd/article/view/26652
https://rsdjournal.org/index.php/rsd/article/view/26652
