Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456
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dc.contributor.authorASCHERI, J. L. R.eng
dc.contributor.authorBAZÁN COLQUE, R. J.eng
dc.contributor.authorSOUSA, L. B. T. deeng
dc.contributor.authorASCHERI, D. P. R.eng
dc.contributor.authorSILVA, E. M. M. daeng
dc.date.accessioned2019-07-09T00:45:01Z-
dc.date.available2019-07-09T00:45:01Z-
dc.date.created2019-07-08
dc.date.issued2019
dc.identifier.citationGlobal Journal of Nutrition & Food Science, v. 1, n. 3, p. 1-2, 2019.eng
dc.identifier.issn2644-2981eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1110456-
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectExtrusion cookingeng
dc.subjectProducts Developmenteng
dc.subjectQuality criteriaeng
dc.subjectParameters processingeng
dc.subjectNutrition valueseng
dc.titleHow does Extrusion Technology Help the Development of Foods with Better Nutritional Value?eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-03-05T11:11:11Z
dc.subject.thesagroExtrusãoeng
dc.subject.thesagroTecnologia de Alimentoeng
dc.subject.thesagroProcessamentoeng
dc.subject.thesagroNutriçãoeng
dc.subject.nalthesaurusExtrusioneng
dc.subject.nalthesaurusCookingeng
dc.subject.nalthesaurusFoodseng
dc.subject.nalthesaurusFood technologyeng
dc.subject.nalthesaurusFood processingeng
dc.subject.nalthesaurusFood and Human Nutritioneng
dc.description.notesMini review.eng
riaa.ainfo.id1110456eng
riaa.ainfo.lastupdate2020-05-11 -03:00:00
dc.identifier.doiGJNFS.MS.ID.000511eng
dc.contributor.institutionJOSE 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.eng
Aparece nas coleções:Artigo em periódico indexado (CTAA)

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