Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Autor: Morales, Patricia, Cebadera-Miranda, Laura, Cámara, Rosa M., Reis, Filipa S., Barros, Lillian, Berrios, José De J., Ferreira, Isabel C.F.R., Cámara, Montaña *
Zdroj: In Journal of Functional Foods December 2015 19 Part A:537-544
Databáze: ScienceDirect
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