# Gluten‐Free Precooked Rice‐Yellow Pea Pasta: Effect of Extrusion‐Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

> Research article (Journal of Food Science, 2016) · cited 74× · AI/ML

**Wikidata**: [openalex:W2346546221](https://www.wikidata.org/wiki/openalex:W2346546221)  
**Source**: https://4ort.xyz/entity/glutenfree-precooked-riceyellow-pea-pasta-effect-of-extrusioncooking-conditions-on-phenolic-acids-composition-selected-p