Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
El proceso de extrusión ha surgido como una alternativa para el desarrollo de alimentos que presenta ventajas particulares en comparación a los métodos tradicionales. Durante el mismo, las materias primas se someten a elevadas presiones y temperaturas, pero en un corto período de tiempo, lo cual per...
| Main Authors: | , , , , , |
|---|---|
| Format: | info:ar-repo/semantics/parte de libro |
| Language: | Español |
| Published: |
Ediciones INTA, EEA San Pedro
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/12976 |
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