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

ASCHERI, J. L. R.; BAZÁN COLQUE, R. J.; SOUSA, L. B. T. de; ASCHERI, D. P. R.; SILVA, E. M. M. da; 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.

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

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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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id	dig-alice-doc-1110456
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spelling	dig-alice-doc-11104562019-07-09T00:45:07Z How does Extrusion Technology Help the Development of Foods with Better Nutritional Value? ASCHERI, J. L. R. BAZÁN COLQUE, R. J. SOUSA, L. B. T. de ASCHERI, D. P. R. SILVA, E. M. M. da 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. 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 Mini review. 2019-07-09T00:45:01Z 2019-07-09T00:45:01Z 2019-07-08 2019 2020-03-05T11:11:11Z Artigo de periódico Global Journal of Nutrition & Food Science, v. 1, n. 3, p. 1-2, 2019. 2644-2981 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456 GJNFS.MS.ID.000511 en eng openAccess
institution	EMBRAPA
collection	DSpace
country	Brasil
countrycode	BR
component	Bibliográfico
access	En linea
databasecode	dig-alice
tag	biblioteca
region	America del Sur
libraryname	Sistema de bibliotecas de EMBRAPA
language	English eng
topic	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 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
spellingShingle	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 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 ASCHERI, J. L. R. BAZÁN COLQUE, R. J. SOUSA, L. B. T. de ASCHERI, D. P. R. SILVA, E. M. M. da How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
description	Mini review.
author2	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.
author_facet	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. ASCHERI, J. L. R. BAZÁN COLQUE, R. J. SOUSA, L. B. T. de ASCHERI, D. P. R. SILVA, E. M. M. da
format	Artigo de periódico
topic_facet	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
author	ASCHERI, J. L. R. BAZÁN COLQUE, R. J. SOUSA, L. B. T. de ASCHERI, D. P. R. SILVA, E. M. M. da
author_sort	ASCHERI, J. L. R.
title	How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_short	How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_full	How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_fullStr	How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_full_unstemmed	How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
title_sort	how does extrusion technology help the development of foods with better nutritional value?
publishDate	2019-07-08
url	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
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How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?

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