Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)24-31
JournalBiotecnia
Volume22
Issue number1
Publication statusPublished - 2020

Keywords

  • amaranth
  • extrusion
  • antioxidant activity
  • protein quality

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