TY  - JOUR
AU  - Morales Gómez, Patricia
AU  - Cebadera Miranda, Laura
AU  - Cámara Hurtado, Rosa María
AU  - Reis, Filipa S
AU  - Barros, Lillian
AU  - Berrios, José de J.
AU  - Ferreira, Isabel CFR
AU  - Cámara Hurtado, María De La Montaña
PY  - 2015
DO  - 10.1016/j.jff.2015.09.044
UR  - https://hdl.handle.net/20.500.14352/97314
T2  - Foods
AB  - The effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, flavonols, hydroxycinnamic and hydroxybenzoic acids, as well as on the antioxidant capacity of different...
LA  - eng
M2  - 537
PB  - Elsevier
KW  - Functional snacks
KW  - Fibre enriched pulse flours
KW  - Extrusion process
KW  - Antioxidants
KW  - Bioactivity
TI  - Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
TY  - journal article
VL  - 19
ER  -