Article Versions Notes

Martín-Diana AB, Blanco Espeso B, Jimenez Pulido IJ, Acebes Martínez PJ, Rico D. Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods. 2022; 11(22):3610. https://doi.org/10.3390/foods11223610

Martín-Diana, Ana Belén, Belén Blanco Espeso, Ivan Jesus Jimenez Pulido, Pedro J. Acebes Martínez, and Daniel Rico. 2022. "Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties" Foods 11, no. 22: 3610. https://doi.org/10.3390/foods11223610

Martín-Diana, A. B., Blanco Espeso, B., Jimenez Pulido, I. J., Acebes Martínez, P. J., & Rico, D. (2022). Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods, 11(22), 3610. https://doi.org/10.3390/foods11223610