THE IMPACT OF EXTRUSION PROCESS VARIABLES ON THE NUTRITIONAL VALUE AND SENSORY PROPERTIES OF FUNCTIONAL SNACKS. Cuestiones de Fisioterapia, [S. l.], v. 53, n. 03, p. 1255–1282, 2024. DOI: 10.48047/qsny1t57. Disponível em: https://cuestionesdefisioterapia.com/index.php/es/article/view/2949.. Acesso em: 1 oct. 2025.