Publicacións en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (3)

2022

  1. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

    Molecules, Vol. 27, Núm. 3

2020

  1. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

    Food Chemistry, Vol. 315

2015

  1. Novel fiber-rich lentil flours as snack-type functional foods: An extrusion cooking effect on bioactive compounds

    Food and Function, Vol. 6, Núm. 9, pp. 3135-3143