Extrusion Cooking using Fruits Peels, Whole Cereals and Grains.

Vista sencilla de ítem
dc.contributorJOSE 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.
dc.creatorASCHERI, J. L. R.
dc.creatorBAZÁN COLQUE, R. J.
dc.creatorBORSOI, L. M.
dc.creatorASCHERI, D. P. R.
dc.creatorAREVALO, A. M.
dc.creatorSILVA, E. M. M. da
dc.date2019-07-09T00:45:12Z
dc.date2019-07-09T00:45:12Z
dc.date2019-07-08
dc.date2019
dc.date2020-03-05T11:11:11Z
dc.date.accessioned2026-06-30T23:10:08Z
dc.descriptionMini review.
dc.identifierGlobal Journal of Nutrition & Food Science, v. 1, n. 5, p. 1-2, 2019.
dc.identifier2644-2981
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1110457
dc.identifierGJNFS.MS.ID.000524
dc.identifier.urihttp://hdl.handle.net/123456789/375652
dc.languageeng
dc.rightsopenAccess
dc.subjectExtrusion cooking
dc.subjectProducts development
dc.subjectParameters processing
dc.subjectQuality criteria
dc.subjectNutrition values
dc.subjectExtrusão
dc.subjectAlimento
dc.subjectProcessamento
dc.subjectTecnologia de Alimento
dc.subjectFoods
dc.subjectFood technology
dc.titleExtrusion Cooking using Fruits Peels, Whole Cereals and Grains.
dc.typeArtigo de periódico

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)