α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content

1. Pismag, R.
2. Pico, J.
3. Fernández, A.
4. Hoyos, J.L.
5. Martinez, M.M.

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DOI: 10.1016/J.IFSET.2023.103448 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus