Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods
- 1 May 2000
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 35 (3), 315-321
- https://doi.org/10.1046/j.1365-2621.2000.00366.x
Abstract
No abstract availableKeywords
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