Functional changes induced by extrusion during cocoa alkalization

D. ValverdeB. BehrendsÉ. Pérez-Esteve2021-12-292021-12-292020Food Research International 136 (2020) 109469http://hdl.handle.net/123456789/8563enAlkalizationcocoaDutchingPolyphenolsTechnologyFlavanolsFunctional changes induced by extrusion during cocoa alkalizationArticle