TY  - JOUR
AU  - Ciudad Mulero, María
AU  - Niño Vega, Erika
AU  - García Herrera, Patricia
AU  - Pedrosa, Mercedes M.
AU  - Arribas, Claudia
AU  - Berrios, José De J.
AU  - Cámara Hurtado, María De La Montaña
AU  - Fernández Ruiz, Virginia
AU  - Morales Gómez, Patricia
PY  - 2022
DO  - 10.3390/molecules27031143
SN  - 1420-3049
UR  - https://hdl.handle.net/20.500.14352/72517
T2  - Molecules
AB  - Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the...
LA  - eng
M2  - 1143
PB  - MPDI
KW  - pulses
KW  - gluten-free
KW  - extrusion
KW  - dietary fiber
KW  - arabinoxylans
KW  - oligosaccharides
TI  - Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
TY  - journal article
VL  - 27
ER  -