Assessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds

Article

Abstract: Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °C

Palabras claves:

Chemical score, EXTRUSIÓN, PDCAAS, peas, protein quality

Autores:

Apro N., Carrión O.O., Ferreyra V., Giacomino S., Juana Frias, Pellegrino N., Peñas E., Vidal‐Valverde C.

Fuentes:

scopus