Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors
María Ciudad‐Mulero, Virginia Fernández‐Ruiz, Carmen Cuadrado, Claudia Arribas, Mercedes M. Pedrosa, José De J. Berrios, James Pan, Patrícia Morales
Topics & Concepts
RaffinoseStachyoseFood scienceGalactosidesChemistryPrebioticYeastExtrusionPolydextroseNutraceuticalTrypsin inhibitorTrypsinBiochemistrySucroseEnzymeMetallurgyMaterials sciencePhytase and its ApplicationsMicrobial Metabolites in Food BiotechnologyFood composition and properties