α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content
- Pismag, R.
- Pico, J.
- Fernández, A.
- Hoyos, J.L.
- Martinez, M.M.
Journal:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Year of publication: 2023
Volume: 88
Type: Article