Something to chew on: technological aspectsfor novel snacks.

Something to chew on: technological aspectsfor novel snacks.

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Bibliographic Details
Main Authors: AZEREDO, H. M. C. de, MATOS, M. C. de, MADAZIO NIRO, C.
Other Authors: HENRIETTE MONTEIRO C DE AZEREDO, CNPAT
Format: Artigo de periódico biblioteca
Language:Portugues
pt_BR
Published: 2021-12-30
Subjects:Fruit leathers, Food extrusion, Non-conventional drying methods, Fiber enrichment, Alternative protein sources, Functional foods,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138589
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id dig-alice-doc-1138589
record_format koha
spelling dig-alice-doc-11385892021-12-30T12:02:30Z Something to chew on: technological aspectsfor novel snacks. AZEREDO, H. M. C. de MATOS, M. C. de MADAZIO NIRO, C. HENRIETTE MONTEIRO C DE AZEREDO, CNPAT MATHEUS CARVALHO DE MATOS, Embrapa Instrumentação CAROLINA MADAZIO NIRO, Postgraduate Program in Biotechnology, Federal University of São Carlos. Fruit leathers Food extrusion Non-conventional drying methods Fiber enrichment Alternative protein sources Functional foods 2021-12-30T12:02:21Z 2021-12-30T12:02:21Z 2021-12-30 2021 Artigo de periódico Journal of the Science of Food and Agriculture, 2021 http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138589 DOI 10.1002/jsfa.11701 Portugues pt_BR openAccess
institution EMBRAPA
collection DSpace
country Brasil
countrycode BR
component Bibliográfico
access En linea
databasecode dig-alice
tag biblioteca
region America del Sur
libraryname Sistema de bibliotecas de EMBRAPA
language Portugues
pt_BR
topic Fruit leathers
Food extrusion
Non-conventional drying methods
Fiber enrichment
Alternative protein sources
Functional foods
Fruit leathers
Food extrusion
Non-conventional drying methods
Fiber enrichment
Alternative protein sources
Functional foods
spellingShingle Fruit leathers
Food extrusion
Non-conventional drying methods
Fiber enrichment
Alternative protein sources
Functional foods
Fruit leathers
Food extrusion
Non-conventional drying methods
Fiber enrichment
Alternative protein sources
Functional foods
AZEREDO, H. M. C. de
MATOS, M. C. de
MADAZIO NIRO, C.
Something to chew on: technological aspectsfor novel snacks.
author2 HENRIETTE MONTEIRO C DE AZEREDO, CNPAT
author_facet HENRIETTE MONTEIRO C DE AZEREDO, CNPAT
AZEREDO, H. M. C. de
MATOS, M. C. de
MADAZIO NIRO, C.
format Artigo de periódico
topic_facet Fruit leathers
Food extrusion
Non-conventional drying methods
Fiber enrichment
Alternative protein sources
Functional foods
author AZEREDO, H. M. C. de
MATOS, M. C. de
MADAZIO NIRO, C.
author_sort AZEREDO, H. M. C. de
title Something to chew on: technological aspectsfor novel snacks.
title_short Something to chew on: technological aspectsfor novel snacks.
title_full Something to chew on: technological aspectsfor novel snacks.
title_fullStr Something to chew on: technological aspectsfor novel snacks.
title_full_unstemmed Something to chew on: technological aspectsfor novel snacks.
title_sort something to chew on: technological aspectsfor novel snacks.
publishDate 2021-12-30
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138589
work_keys_str_mv AT azeredohmcde somethingtochewontechnologicalaspectsfornovelsnacks
AT matosmcde somethingtochewontechnologicalaspectsfornovelsnacks
AT madazioniroc somethingtochewontechnologicalaspectsfornovelsnacks
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