Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions
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DOI: 10.3390/foods11223692
Abstract: This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene… read more here.
Keywords: mineral antioxidative; impact; gluten free; antioxidative properties ... See more keywords