Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

1. Ciudad-Mulero, M.
2. Barros, L.
3. Fernandes, Â.
4. Berrios, J.D.J.
5. Cámara, M.
6. Morales, P.
7. Fernández-Ruiz, V.
8. Ferreira, I.C.F.R.