Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours

Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed...

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Detalles Bibliográficos
Autores principales: Arribas, Claudia, Cabellos, Blanca, Cuadrado, Carmen, Guillamón, Eva, M. Pedrosa, Mercedes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770175/
https://www.ncbi.nlm.nih.gov/pubmed/31480711
http://dx.doi.org/10.3390/foods8090381

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770175/
https://www.ncbi.nlm.nih.gov/pubmed/31480711
http://dx.doi.org/10.3390/foods8090381

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