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

Autor:	Diego P. R. Ascheri, R. J. Bazán Colque, José Luis Ramirez Ascheri, L. B. T. de Sousa, E. M. M. da Silva
Rok vydání:	2019
Předmět:	Extrusion cooking Materials science business.industry Extrusion Process engineering business Value (mathematics)
Zdroj:	Global Journal of Nutrition & Food Science. 1
ISSN:	2644-2981
DOI:	10.33552/gjnfs.2019.01.000511
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8855fb51f748b4336f66a32c26ce7322 https://doi.org/10.33552/gjnfs.2019.01.000511 Zobrazit plný text záznamu