An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols

Author:

Paradiso Vito M.,Summo Carmine,Trani Antonio,Caponio Francesco

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

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2. Lipid oxidation in extruded products during storage as affected by extruder temperature and selected antioxidants;Artz,1992

3. Differentiation of vegetable oils and determination of sunflower oil oxidation using a surface acoustic wave sensing device;Biswas;Food Control,2004

4. Breakfast cereals;Bouvier,2001

5. Aroma volatiles generated during extrusion cooking of maize flour;Bredie;Journal of Agricultural and Food Chemistry,1988

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