Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity
Claudia Arribas, Eliana Pereira, Lillian Barros, Maria José Alves, Ricardo C. Calhelha, Eva Guillamón, Mercedes M. Pedrosa, Isabel Cristina Fernandes Rodrigues Ferreira (2019). Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity. , 292, DOI: https://doi.org/10.1016/j.foodchem.2019.04.074.
