A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.

Antioxidants (Basel) · 2023 · PMC10376774 · PMID 37507991

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an increasing trendno p-value reported

An increasing trend in the stability of the total content of tocotrienols during extrusion was observed in other research papers carried out on rice, buckwheat, amaranth, and quinoa [ 108 , 109 ].

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