Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
13 Pág. Departamento de Tecnología de Alimentos
| Authors: | , , , , , , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2022 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/289724 |
| Online Access: | http://hdl.handle.net/10261/289724 |
| Access Level: | Open access |
| Keyword: | Pulses Gluten-free Extrusion Dietary fiber Arabinoxylans Oligosaccharides |
| Summary: | 13 Pág. Departamento de Tecnología de Alimentos |
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