| Título: | Kinetics of thermomechanical destruction of thiamin during extrusion cooking (1998) |
| Autores: | BERGHOFER, E., Autor ; ILO, S., Autor |
| Tipo de documento: | Article : texto impreso |
| Dentro : | JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998) |
| Artículo en la página: | pp. 312-316 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: |
To determine the kinetics of thiamin loss in extrusion cooking of low moisture foods, at concentration levels that could be used in the vitamin fortification of foods
Palabras Clave: thiamin destruction, kinetics, estrusion cooking |
