New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
以大米和鹰嘴豆为原料，添加百香果皮的新型无麸质挤压休闲食品：挤压烹饪对酚类成分、非营养因子和抗氧化性能的影响
期刊:Molecules
影响因子:4.6
doi:10.3390/molecules30061225
Ciudad-Mulero, María; Vega, Erika N; García-Herrera, Patricia; Fernández-Tomé, Samuel; Pedrosa, Mercedes M; Arribas, Claudia; Berrios, José De J; Pan, James; Leal, Priscila; Cámara, Montaña; Fernández-Ruiz, Virginia; Morales, Patricia
