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
Přispěvatelé:	JOSE LUIS RAMIREZ ASCHERI, CTAA, Ronel Joel Bazan Colque, UFRRJ, Laysa Borges Tomas de Sousa, UFES, Diego Palmiro Ramirez Ascheri, Erika Madeira Moreira da Silva, UFES.
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	Extrusion cooking Tecnologia de Alimento Food processing Extrusion Nutrição Products Development Nutrition values Food technology Foods Processamento Quality criteria Extrusão Food and Human Nutrition Cooking Parameters processing
Zdroj:	Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA
Popis:	Made available in DSpace on 2019-07-09T00:45:01Z (GMT). No. of bitstreams: 1 Extrusiontechnologyhelpdevelopmentbetternutrition.pdf: 276230 bytes, checksum: a30e1160b8522b3ba46ae07ab17cea17 (MD5) Previous issue date: 2019 Mini review.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=od______3056::df332e804de53a50bc89d0e8ae53d002 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456 Zobrazit plný text záznamu