Título:
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Kinetics of thermomechanical destruction of thiamin during extrusion cooking (1998)
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Autores:
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BERGHOFER, E., Autor ;
ILO, S., Autor
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Tipo de documento:
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Article : texto impreso
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Dentro :
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JOURNAL OF FOOD SCIENCE (Vol. 63 Nro. 2, mar.-abr.1998)
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Artículo en la página:
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pp. 312-316
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Langues:
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Inglés
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Clasificación:
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ALIMENTOS EXTRUDADOS
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Resumen:
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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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