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    Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties

    Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties by Ana Belén Martín-Diana, Belén Blanco Espeso, Ivan Jesus Jimenez Pulido, Pedro J. Acebes Martínez, Daniel Rico

    Published 2022-11-01
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