Production of extruded snacks of sour cassava starch added soybean, flaxseed and q...
Sensory evaluation of corn grits snacks with different proportions of cheese flavo...
Peel of Amazonian fruits (Tucumã and Peach Palm) as functional ingredients of low ...
Correlation between sensory analysis, texture analyzer and chewing simulator: a st...
Effect of sunflower oil content on aroma release and intensity in cheese-flavored ...
Microencapsulation as a tool for the production of functional extruded foods