Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Xiadani Orozco-Angelino, Johanan Espinosa‐Ramírez, Sergio O. Serna‐Saldívar
Topics & Concepts
LegumeExtrusionBioavailabilityFood scienceRaw materialBiotechnologyChemistryAgronomyBiologyMaterials scienceMetallurgyOrganic chemistryBioinformaticsFood composition and propertiesFood and Agricultural SciencesMicrobial Metabolites in Food Biotechnology