Optimization of extrusion process to obtain shrimp snacks with rice grits and polished rice grains
Crossref DOI link: https://doi.org/10.1080/19476337.2015.1114025
Published Online: 2015-11-23
Published Print: 2016-04-02
Update policy: https://doi.org/10.1080/tandf_crossmark_01
Lourenço, Lúcia F. H.
Tavares, Tiago S.
Araujo, Eder A. F.
Pena, Rosinelson S.
Peixoto Joele, Maria Regina S.
Carvalho, Ana Vânia
Peer Review Statement: The publishing and review policy for this title is described in its Aims & Scope.
Aim & Scope: http://www.tandfonline.com/action/journalInformation?show=aimsScope&journalCode=tcyt20
