The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends
- Arribas, C.
- Cabellos, B.
- Cuadrado, C.
- Guillamón, E.
- Pedrosa, M.M.
Revista:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Año de publicación: 2019
Volumen: 52
Páginas: 100-107
Tipo: Artículo