SHARMILA, S; POONGODI, V T. Optimization of ingredient compositions and process parameters for the development of hot extruded ready-to-eat (RTE) products using response surface methodology. Plant Science Today, [S. l.], v. 12, n. sp1, 2025. DOI: 10.14719/pst.9980. Disponível em: https://horizonepublishing.com/journals/index.php/PST/article/view/9980. Acesso em: 5 dec. 2025.