TY  - JOUR
AU  - Ciudad Mulero, María
AU  - Fernández Ruiz, Virginia
AU  - Cuadrado Vives, María Carmen
AU  - Arribas, Claudia
AU  - Pedrosa, Mercedes M.
AU  - Berrios, José De J.
AU  - Pan, James
AU  - Morales Gómez, Patricia
PY  - 2020
DO  - 10.1016/J.FOODCHEM.2020.126175
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/92838
T2  - Food Chemistry
AB  - The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers’ demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was evaluated in...
LA  - eng
M2  - 126175
PB  - Elsevier
TI  - Novel gluten-free formulations from lentil flours and nutritional yeast: evaluation of extrusion effect on phytochemicals and non-nutritional factors
TY  - journal article
VL  - 315
ER  -