Cargando…
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376774/ https://www.ncbi.nlm.nih.gov/pubmed/37507991 http://dx.doi.org/10.3390/antiox12071453 |