Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity
The effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, 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 befo...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2015-12-01
|
| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464615004612 |