Lentil Flour Formulations to Develop New Snack-Type Products by Extrusion Processing: Phytochemicals and Antioxidant Capacity

AuthID
 P-00G-VN9
8
Author(s)
Morales, P
·
Camara, RM
·
Berrios, JD
·
Camara, M
Document Type
Article
Year published
2015
Published
in JOURNAL OF FUNCTIONAL FOODS, ISSN: 1756-4646
Volume: 19, Pages: 537-544 (8)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84946405225
Wos: WOS:000365634100050
Source Identifiers
ISSN: 1756-4646
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