α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

  1. Pismag, R.
  2. Pico, J.
  3. Fernández, A.
  4. Hoyos, J.L.
  5. Martinez, M.M.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Any de publicació: 2023

Volum: 88

Tipus: Article

DOI: 10.1016/J.IFSET.2023.103448 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible