Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds
Author:
Affiliation:
1. Dpto. Tecnología de Alimentos
2. SGIT-INIA
3. Madrid
4. Spain
5. Dpto. Nutrición y Bromatología II. Bromatología. Facultad de Farmacia
6. USDA-ARS-WRRC
7. Albany
8. USA
Abstract
The effect of extrusion processing on inositol phosphates.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00729A
Reference33 articles.
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3. M. Muzquiz and J. A.Wood, in Chickpea Breeding & Management, ed. S. S. Yadav, R. Redden, W. Chen and B. Sharma, Cromwell Press, Trowbridge, 2007
4. Functional food properties of non-digestible oligosaccharides: a consensus report from the ENDO project (DGXII AIRII-CT94-1095)
5. Carbohydrate fractions of legumes: uses in human nutrition and potential for health
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