00725naa a2200217 a 450000100080000000500110000800800410001902400440006010000250010424500890012926000090021865000210022765300320024865300210028065300190030165300190032065300360033970000200037570000210039577300910041621385892024-01-22       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1002/jsfa.117012DOI1 aAZEREDO, H. M. C. de  aSomething to chew onbtechnological aspects for novel snacks.h[electronic resource]  c2022  aFunctional foods  aAlternative protein sources  aFiber enrichment  aFood extrusion  aFruit leathers  aNon-conventional drying methods1 aMATOS, M. C. de1 aMADAZIO NIRO, C.  tJournal of the Science of Food and Agriculturegv. 102, n. 6, p. 2191-2198, Apr. 2022.