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
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ID: 70525
2019
| Reference Key |
arribas2019theinnovative
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|---|---|
| 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 |
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