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-Reference-Cited by-同舟云学术

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

Published:2019-03 Issue: Volume:52 Page:100-107
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Arribas Claudia,Cabellos Blanca,Cuadrado Carmen,Guillamón Eva,Pedrosa Mercedes M.^ORCID

Funder

Ministry of Economy and Competitiveness

National Institute for Agricultural and Food Research and Technology

European Regional Development Fund

European Social Fund

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

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