2022peer-reviewed44 citations
Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate
H. N. N. Dilrukshi, Damir D. Torrico, Margaret A. Brennan, Charles S. Brennan
Food Chemistry
Concepts
Food scienceChemistryAntioxidantStarchExtrusionPhytic acidWhey proteinComposition (language)