Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors.
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DOI: 10.1016/j.foodchem.2020.126175
Abstract: The food industry is increasingly innovating and applying new processing technologies and ingredients to develop novel food products that meet the consumers' demand. In this study, the effect of extrusion (at 140 °C and 160 °C) was… read more here.
Keywords: non nutritional; nutritional yeast; effect; lentil flours ... See more keywords