Changes in the vitamin content of cereals during hydrothermal processes (flaking, puffing, extrusion)

Author:

Barna É.,Léder F.,Dworschák E.

Publisher

Wiley

Subject

Food Science

Reference10 articles.

1. Fortification Policy for Cereal-Grain Products, Food and Nutrition Board, National Research Council, National Academy of Sciences, Washington, D.C., 1974.

2. and , The Vitamins, Vol. 7, pp. 53–208. Academic Press, New York 1967.

3. The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour

4. The influence of milling on the nutritive value of flour from cereal grains. 7. Vitamins and tryptophan

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