Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour

Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last y...

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Detalles Bibliográficos
Autores principales: Rico, Daniel, Cano, Ana Belén, Martín-Diana, Ana Belén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467424/
https://www.ncbi.nlm.nih.gov/pubmed/34577047
http://dx.doi.org/10.3390/molecules26185578

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467424/
https://www.ncbi.nlm.nih.gov/pubmed/34577047
http://dx.doi.org/10.3390/molecules26185578

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