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

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

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Bibliographic Details
Main Authors: ASCHERI, J. L. R., BAZÁN COLQUE, R. J., SOUSA, L. B. T. de, ASCHERI, D. P. R., SILVA, E. M. M. da
Other Authors: 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.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2019-07-08
Subjects:Extrusion cooking, Products Development, Quality criteria, Parameters processing, Nutrition values, Extrusão, Tecnologia de Alimento, Processamento, Nutrição, Extrusion, Cooking, Foods, Food technology, Food processing, Food and Human Nutrition,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
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