ArticleMolecules (Basel, Switzerland)2025

New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties.

María Ciudad-Mulero et al.PubMed ↗Full text ↗Publisher ↗

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