Bioactive Compounds and Antioxidant Capacity of Extruded Snack-Type Products Developed from Novel Formulations of Lentil and Nutritional Yeast Flours

AuthID
 P-00N-P6C
8
Author(s)
Ciudad Mulero, M
·
Fernandes, A
·
Berrios, JDJ
·
Camara, M
·
Morales, P
·
Fernandez Ruiz, V
·
Tipo de Documento
Article
Year published
2018
Publicado
in FOOD & FUNCTION, ISSN: 2042-6496
Volume: 9, Número: 2, Páginas: 819-829 (11)
Indexing
Wos®
Scopus®
Crossref®26
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85042507089
Wos: WOS:000429887000011
Source Identifiers
ISSN: 2042-6496
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