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The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

DOI

64

Citations

35

References

2018

Year

Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón, Mercedes M. Pedrosa
Innovative Food Science & Emerging Technologies

References

YearCitations

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