Publicaciones en colaboración con investigadores/as de Purdue University (25)

2023

  1. Formation of slowly digestible, amylose–lipid complexes in extruded wholegrain pearl millet flour

    International Journal of Food Science and Technology, Vol. 58, Núm. 3, pp. 1336-1345

2022

  1. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking

    Innovative Food Science and Emerging Technologies, Vol. 77

  2. Novel pearl millet couscous process for West African markets using a low-cost single-screw extruder

    International Journal of Food Science and Technology, Vol. 57, Núm. 7, pp. 4594-4601