Extrusion Cooking using Fruits Peels, Whole Cereals and Grains.

Extrusion Cooking using Fruits Peels, Whole Cereals and Grains.

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Bibliographic Details
Main Authors: ASCHERI, J. L. R., BAZÁN COLQUE, R. J., BORSOI, L. M., ASCHERI, D. P. R., AREVALO, A. M., SILVA, E. M. M. da
Other Authors: 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.
Format: Artigo de periódico biblioteca
Language:English
eng
Published: 2019-07-08
Subjects:Extrusion cooking, Products development, Parameters processing, Quality criteria, Nutrition values, Extrusão, Alimento, Processamento, Tecnologia de Alimento, Foods, Food technology,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110457
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110457

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