How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
2020
ASCHERI, J. L. R. | BAZÁN COLQUE, R. J. | SOUSA, L. B. T. de | ASCHERI, D. P. R. | SILVA, E. M. M. da
Mini review.
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Bibliographic information
Other Subjects
Nutrition values; Parameters processing; Tecnologia de alimento; Products development; Nutrição; Food and human nutrition; Quality criteria
Language
English
License
openAccess
Type
Artigo De Periódico
Corporate Author
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.
2023-03-15
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Data Provider
This bibliographic record has been provided by Empresa Brasileira de Pesquisa Agropecuária
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
