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Kinetics of thermomechanical destruction of thiamin during extrusion cooking

BERGHOFER, E., Autor ; ILO, S., Autor |

Dentro JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998)

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

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