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Descripción
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| The effects of extrusion processing on fibre (soluble and insoluble), total available carbo- hydrates, tocopherols, organic acids, total phenolics, flavonols, hydroxycinnamic and hydroxybenzoic acids, as well as on the antioxidant capacity of different fibre-enriched lentil flours, were evaluated before and after extrusion process. | |
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Internacional
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Si |
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JCR del ISI
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Si |
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Título de la revista
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Journal of Functional Foods |
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ISSN
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1756-4646 |
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Factor de impacto JCR
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4,48 |
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Información de impacto
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Datos JCR del año 2013 |
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Volumen
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DOI
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Número de revista
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19 |
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Desde la página
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537 |
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Hasta la página
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544 |
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Mes
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SEPTIEMBRE |
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Ranking
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