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.2026-06-30http://hdl.handle.net/123456789/375652Mini review.openAccessExtrusion cookingProducts developmentParameters processingQuality criteriaNutrition valuesExtrusãoAlimentoProcessamentoTecnologia de AlimentoFoodsFood technologyExtrusion Cooking using Fruits Peels, Whole Cereals and Grains.Artigo de periódico