Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate
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Title
Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 389, Issue -, Pages 133107
Publisher
Elsevier BV
Online
2022-04-28
DOI
10.1016/j.foodchem.2022.133107
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