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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
其它主题
Products development; Nutrição; Parameters processing; Tecnologia de alimento; Quality criteria; Nutrition values; Food and human nutrition
语言
英语
许可
openAccess
类型
Journal Article; Journal Part
团体作者
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
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]