Thiamine destruction during extrusion cooking as an indicator of the intensity of thermal processing
- 1 October 1987
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 22 (5), 549-562
- https://doi.org/10.1111/j.1365-2621.1987.tb00520.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Residence time distribution in twin‐screw extrudersPolymer Engineering & Science, 1975
- Chemistry of thiamine degradation on food products and model systems. ReviewJournal of Agricultural and Food Chemistry, 1973
- The Thermal Destruction of Vitamin B1 in FoodsPublished by Elsevier ,1955