TECHNOLOGICAL PARAMETERS OF EXTRUDED SNACKS FROM MAIZE AND GERMINATED QUINOA AND KIWICHA FLOURS

Autor:	Marcio Schmiele, LUZ MARÍA PAUCAR MENACHO, WILLIAMS ESTEWARD CASTILLO MARTINEZ, Wilson Daniel Simpalo-Lopez, Anggie Verona-Ruiz
Rok vydání:	2022
Zdroj:	Anais do(a) Anais do I Simpósio Online Sulamericano de Tecnologia, Engenharia e Ciência de Alimentos.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4415879da1dada2b0191154cc9eb1cf8 https://doi.org/10.29327/161828.1-49 Zobrazit plný text záznamu