The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends
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| Main Authors: | , , , , |
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| Format: | journal article biblioteca |
| Language: | eng |
| Published: |
2019
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| Online Access: | http://hdl.handle.net/20.500.12792/688 |
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