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Article(2)
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Alimentación y bebidas(2)
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scopus(2)
Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds
ArticleAbstract: Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °CPalabras claves:Chemical score, EXTRUSIÓN, PDCAAS, peas, protein qualityAutores:Apro N., Carrión O.O., Ferreyra V., Giacomino S., Juana Frias, Pellegrino N., Peñas E., Vidal‐Valverde C.Fuentes:scopusExtruded Flaxseed Meal Enhances the Nutritional Quality of Cereal-based Products
ArticleAbstract: Human consumption of flaxseed is increasing due to its health benefit properties and extrusion procePalabras claves:Cereal bars, EXTRUSIÓN, Flaxseed, Nutritional valueAutores:Apro N., Ferreyra V., Fournier M., Giacomino S., Juana Frias, Olivera Carrión M., Pellegrino N., Peñas E.Fuentes:scopus