Effect of processing conditions and cooking on retention of minerals in macaroni
- 1 January 1993
- journal article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 37 (5), 449-455
- https://doi.org/10.1002/food.19930370507
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- High Temperature‐Short Time Pasta, Processing: Effect of Formulation on Extrudate PropertiesJournal of Food Science, 1990
- Effect of Form of Enrichment and Iron on Thiamin, Riboflavin and Niacinamide, and Cooking Parameters of Enriched SpaghettiJournal of Food Science, 1987
- Comparisons of methods for calculating retentions of nutrients in cooked foodsJournal of Agricultural and Food Chemistry, 1975