Title:	How does Extrusion Technology Help the Development of Foods with Better Nutritional Value?
Authors:	ASCHERI, J. L. R. BAZÁN COLQUE, R. J. SOUSA, L. B. T. de ASCHERI, D. P. R. SILVA, E. M. M. da
Affiliation:	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.
Date Issued:	2019
Citation:	Global Journal of Nutrition & Food Science, v. 1, n. 3, p. 1-2, 2019.
Thesagro:	Extrusão Tecnologia de Alimento Processamento Nutrição
NAL Thesaurus:	Extrusion Cooking Foods Food technology Food processing Food and Human Nutrition
Keywords:	Extrusion cooking Products Development Quality criteria Parameters processing Nutrition values
ISSN:	2644-2981
DOI:	GJNFS.MS.ID.000511
Notes:	Mini review.
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CTAA)