Vitamin retention in extrusion cooking-Reference-Cited by-同舟云学术

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Vitamin retention in extrusion cooking

Published:1994-01 Issue:2 Volume:49 Page:149-155
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Killeit Ulrich

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Nährwert und Stabilität von Extruderprodukten aus Weizenkeimen;Appelt;Getreide Mehl und Brot,1986

2. Nutritional properties of extruded foods;Asp,1989

3. Degradation of thiamine and riboflavin during extrusion processing;Beetner;J. Food Sci.,1974

4. Stability of thiamine and riboflavin during extrusion processing of triticale;Beetner;J. Milk Food Technol.,1976

5. Chemical and nutritional changes in foods during extrusion;Camire;Crit. Rev. Food Sci. Nutr.,1990

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