Impact of Low-Moisture Extrusion on Carbohydrate Constituents and Antinutrients of a Blend of a Faba Bean Protein Concentrate and a Beta-Glucan Enriched Oat Fraction

AuthID
 P-01A-4D6
7
Author(s)
do Carmo, CS
·
Mecha, E
·
Schmidt, G
·
Oliveira, J
·
Knutsen, SH
·
Serra, AT
Tipo de Documento
Article
Year published
2025
Publicado
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 221, Páginas: 117542 (10)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105016890152
Wos: WOS:001585739600003
Source Identifiers
ISSN: 0963-9969
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