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Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

By Cuauhtémoc Reyes Moreno, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo and Saraid Mora Rochín

Submitted: October 14th 2016Reviewed: March 23rd 2017Published: December 20th 2017

DOI: 10.5772/intechopen.68753

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Cuauhtémoc Reyes Moreno, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo and Saraid Mora Rochín (December 20th 2017). Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking, Extrusion of Metals, Polymers, and Food Products, Sayyad Zahid Qamar, IntechOpen, DOI: 10.5772/intechopen.68753. Available from:

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