Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials
Karolynne Sousa Gomes, Gabrielle Berwian, Valeska Morgana Correia Batistella, Letícia Eduarda Bender, Christian Oliveira Reinehr, Luciane Maria Colla
Topics & Concepts
Raw materialFood scienceExtrusionExtrusion cookingProduction (economics)Snack foodQuality (philosophy)Health benefitsBusinessBiotechnologyChemistryMaterials scienceBiologyMedicineTraditional medicineEpistemologyStarchOrganic chemistryEconomicsMetallurgyPhilosophyMacroeconomicsProtein Hydrolysis and Bioactive PeptidesFood and Agricultural SciencesFood Industry and Aquatic Biology