01103naa a2200373 a 450000100080000000500110000800800410001902200140006002400280007410000220010224501180012426000090024250000170025165000120026865000140028065000290029465000200032365000200034365000100036365000140037365000150038765000180040265000270042065300220044765300210046965300260049065300250051665300210054170000250056270000230058770000220061070000230063277300740065521104562020-05-11       2019    bl uuuu     u00u1 u    #d  a2644-29817 aGJNFS.MS.ID.0005112DOI1 aASCHERI, J. L. R.  aHow does Extrusion Technology Help the Development of Foods with Better Nutritional Value?h[electronic resource]  c2019  aMini review.  aCooking  aExtrusion  aFood and Human Nutrition  aFood processing  aFood technology  aFoods  aExtrusão  aNutrição  aProcessamento  aTecnologia de Alimento  aExtrusion cooking  aNutrition values  aParameters processing  aProducts Development  aQuality criteria1 aBAZÁN COLQUE, R. J.1 aSOUSA, L. B. T. de1 aASCHERI, D. P. R.1 aSILVA, E. M. M. da  tGlobal Journal of Nutrition & Food Sciencegv. 1, n. 3, p. 1-2, 2019.