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
Topics & Concepts
Food scienceChemistryAntioxidantStarchExtrusionPhytic acidWhey proteinComposition (language)Raw materialGluten freeResistant starchGlutenBiochemistryOrganic chemistryLinguisticsPhilosophyMetallurgyMaterials scienceFood composition and propertiesFood and Agricultural SciencesProteins in Food Systems