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. | |
Internacional
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Si |
JCR del ISI
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Si |
Título de la revista
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Journal of Functional Foods |
ISSN
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1756-4646 |
Factor de impacto JCR
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4,48 |
Información de impacto
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Datos JCR del año 2013 |
Volumen
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DOI
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Número de revista
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19 |
Desde la página
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537 |
Hasta la página
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544 |
Mes
|
SEPTIEMBRE |
Ranking
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