Development of a functional snack food product with high nutritive value by extrusion method | Ekstrüzyon yöntemi ile besleyici değeri yüksek çerez tipi fonksiyonel bir ürün geliştirme

alimentos sanos analyse organoleptique aperitivos ash content calidad carbohydrate content chemical composition chemicophysical properties composition chimique contenido de carbohidratos contenido de ceniza contenido de humedad contenido proteico cuisson extrusion extrusion cooking food fortification fortification des aliments (homme) health foods lipid content moisture content nutritive value optimization methods organoleptic analysis procesamiento processing protein content quality snack foods snacks statistical methods temperatura temperature teneur en cendres teneur en eau teneur en glucides teneur en lipides textura texture traitement turkey turquie valeur nutritive valor nutritivo