Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
- Morales, P.
- Cebadera-Miranda, L.
- Cámara, R.M.
- Reis, F.S.
- Barros, L.
- Berrios, J.D.J.
- Ferreira, I.C.F.R.
- Cámara, M.
Journal:
Journal of Functional Foods
ISSN: 1756-4646
Year of publication: 2015
Volume: 19
Pages: 537-544
Type: Article
