Please use this identifier to cite or link to this item:
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110457| Title: | Extrusion Cooking using Fruits Peels, Whole Cereals and Grains. |
| Authors: | ASCHERI, J. L. R.  BAZÁN COLQUE, R. J. BORSOI, L. M. ASCHERI, D. P. R. AREVALO, A. M. SILVA, E. M. M. da |
| Affiliation: | JOSE LUIS RAMIREZ ASCHERI, CTAA; Ronel Joel Bazan Colque, UFRRJ; Luana Manfioletti Borsoi, UFES; Diego Palmiro Ramirez Ascheri; Arturo Melendez Arevalo, UFRRJ; Erika Madeira Moreira da Silva, UFES. |
| Date Issued: | 2019 |
| Citation: | Global Journal of Nutrition & Food Science, v. 1, n. 5, p. 1-2, 2019. |
| Thesagro: | Extrusão Alimento Processamento Tecnologia de Alimento |
| NAL Thesaurus: | Foods Food technology |
| Keywords: | Extrusion cooking Products development Parameters processing Quality criteria Nutrition values |
| ISSN: | 2644-2981 |
| DOI: | GJNFS.MS.ID.000524 |
| Notes: | Mini review. |
| Type of Material: | Artigo de periódico |
| Access: | openAccess |
| Appears in Collections: | Artigo em periódico indexado (CTAA) |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ExtrusionCookingusingFruitsPeelsWholeCerealsandGrains.pdf | 251.86 kB | Adobe PDF |  View/Open |
