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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 7
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Papers

Effect of extrusion process on antioxidant and ACE inhibition properties from bovine haemoglobin concentrate hydrolysates incorporated into expanded maize products

Raúl E. CianCorrespondence[email protected]
,
Pablo LuggrenConsejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, República Argentina
&
Silvina R. Drago
Pages 774-780 | Received 04 Mar 2011, Accepted 14 Apr 2011, Published online: 16 May 2011

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