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
Clicks: 247
ID: 70525
2019
| Reference Key |
arribas2019theinnovative
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Arribas, C. |
| Journal | innovative food science and emerging technologies |
| Year | 2019 |
| DOI | 10.1016/j.ifset.2018.12.003 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.