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Journal: Foods, 2021
Volume: 10
Number: 3015
3015
Article: Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
Authors: by Michela Costantini, Martins Sabovics, Ruta Galoburda, Tatjana Kince, Evita Straumite, Carmine Summo and Antonella Pasqualone
Link: https://www.mdpi.com/2304-8158/10/12/3015

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