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

doi:10.1016/j.foodchem.2019.04.074

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Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Article 2019 en

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