Effect of extrusion cooking on the nutritional properties of amaranth, quinoa, kañiwa and lupine
, 2014 Amaranth, quinoa, kañiwa and lupine are good sources of protein, fat, dietary fibre and bioactive compounds. The literature review deals with the nutritional properties and the stability of bioactive compounds and the effect of extrusion cooking on ...
Sundarrajan, Lakshminarasimhan
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