Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials

Autor:	Karolynne Sousa Gomes, Gabrielle Fusiger Berwian, Valeska Morgana Correia Batistella, Leticia Eduarda Bender, Christian Oliveira Reinehr, Luciane Maria Colla
Rok vydání:	2022
Předmět:	Process Chemistry and Technology Safety Risk Reliability and Quality Industrial and Manufacturing Engineering Food Science
Zdroj:	Food and Bioprocess Technology. 16:247-267
ISSN:	1935-5149 1935-5130
DOI:	10.1007/s11947-022-02887-0
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a9d0ec2549d789f7377b40227c7e2586 https://doi.org/10.1007/s11947-022-02887-0 Zobrazit plný text záznamu Full text from SpringerLink