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Nutritional and Technological Aspects of the Production of ..:
Gomes, Karolynne Sousa
;
Berwian, Gabrielle Fusiger
;
Batistella, Valeska Morgana Correia
...
Food and Bioprocess Technology. 16 (2022) 2 - p. 247-267 , 2022
Link:
https://doi.org/10.1007/s11947-022-02887-0
RT Journal T1
Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials
UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s11947-022-02887-0&Exemplar=1&LAN=DE A1 Gomes, Karolynne Sousa A1 Berwian, Gabrielle Fusiger A1 Batistella, Valeska Morgana Correia A1 Bender, Leticia Eduarda A1 Reinehr, Christian Oliveira A1 Colla, Luciane Maria PB Springer Science and Business Media LLC YR 2022 SN 1935-5130 SN 1935-5149 JF Food and Bioprocess Technology VO 16 IS 2 SP 247 OP 267 LK http://dx.doi.org/https://doi.org/10.1007/s11947-022-02887-0 DO https://doi.org/10.1007/s11947-022-02887-0 SF ELIB - SuUB Bremen
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