Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity-Reference-Cited by-同舟云学术

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Published:2015-12 Issue: Volume:19 Page:537-544
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Morales Patricia,Cebadera-Miranda Laura,Cámara Rosa M.,Reis Filipa S.,Barros Lillian,Berrios José De J.,Ferreira Isabel C.F.R.,Cámara Montaña

Funder

ALIMNOVA

CIMO

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference44 articles.

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4. Effect of instant controlled pressure drop treatments on the oligosaccharides extractability and microstructure of Tephrosia purpurea seeds;Amor;Journal of Chromatography. A,2008

5. Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo;Anson;Journal of Nutrition,2011

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