00652naa a2200193 a 450000100080000000500110000800800410001902400440006010000260010424501170013026000090024765000270025670000260028370000280030970000240033770000170036170000190037877300610039721093272020-01-10       2019    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1111/jfpp.140272DOI1 aOLIVEIRA, M. E. A. S.  aExtrusion of lambda-carrageenan gumbPhysical properties and in vitro bifidogenic effect.h[electronic resource]  c2019  aTecnologia de Alimento1 aCARVALHO, C. W. P. de1 aNASCIMENTO, M. da S. do1 aVON HERTWING, A. M.1 aSILVA, C. M.1 aTAKEITI, C. Y.  tJournal of Food and Process Preservation, p. 1-13. 2019.