Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction
- DOI
- 10.1016/j.foodres.2025.117542
- Published
- 2025-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.117542,
title = {Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction},
author = {Cátia Saldanha do Carmo and Elsa Mecha and Gesine Schmidt and Juliana Oliveira and Maria Rosário Bronze and Svein Halvor Knutsen and Ana Teresa Serra},
year = {2025},
journal = {Food Research International},
doi = {10.1016/j.foodres.2025.117542},
url = {https://doi.org/10.1016/j.foodres.2025.117542}
}RIS
TY - JOUR TI - Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction AU - Cátia Saldanha do Carmo AU - Elsa Mecha AU - Gesine Schmidt AU - Juliana Oliveira AU - Maria Rosário Bronze AU - Svein Halvor Knutsen AU - Ana Teresa Serra PY - 2025 JO - Food Research International DO - 10.1016/j.foodres.2025.117542 UR - https://doi.org/10.1016/j.foodres.2025.117542 ER -
APA
Carmo, C. S. D., Mecha, E., Schmidt, G., Oliveira, J., Bronze, M. R., Knutsen, S. H., & Serra, A. T. (2025). Impact of low-moisture extrusion on carbohydrate constituents and antinutrients of a blend of a faba bean protein concentrate and a beta-glucan enriched oat fraction. Food Research International. https://doi.org/10.1016/j.foodres.2025.117542
Source records
- crossref · retrieved 2026-09-26T21:05:23.212Z