Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars a...

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Detalles Bibliográficos
Autores principales: Ciudad-Mulero, María, Vega, Erika N., García-Herrera, Patricia, Pedrosa, Mercedes M., Arribas, Claudia, Berrios, José De J., Cámara, Montaña, Fernández-Ruiz, Virginia, Morales, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838332/
https://www.ncbi.nlm.nih.gov/pubmed/35164408
http://dx.doi.org/10.3390/molecules27031143

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8838332/
https://www.ncbi.nlm.nih.gov/pubmed/35164408
http://dx.doi.org/10.3390/molecules27031143

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