The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

Food and Function

Volumn 8, Issue 10, 2017, Pages 3654-3663

  Arribas, C ^a   Cabellos, B ^a   Sanchez C ^a   Cuadrado, C ^a   Guillamon E ^a   Pedrosa, M M ^a  

^a INIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FIBERS; NUTRITION; PROTEINS; STARCH;

EXTRUSION PROCESS; NUTRITIONAL COMPOSITIONS; NUTRITIONAL VALUE; PROXIMATE COMPOSITIONS; RESISTANT STARCH; SOLUBLE FRACTION; SOLUBLE PROTEINS; TOTAL PROTEIN CONTENTS;

EXTRUSION;

AMYLOPECTIN; GLUTEN; STARCH;

ANALYSIS; CHEMISTRY; COOKING; DIETARY FIBER; DIGESTION; FAST FOOD; FLOUR; HUMAN; METABOLISM; NUTRITIONAL VALUE; ORYZA; PEA;

AMYLOPECTIN; COOKING; DIETARY FIBER; DIGESTION; FLOUR; GLUTENS; HUMANS; NUTRITIVE VALUE; ORYZA; PEAS; SNACKS; STARCH;

EID: 85031768941     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo00910k     Document Type: Article

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