Flavour retention during high temperature short time extrusion cooking process: a review
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00495.x/fullpdf
Reference36 articles.
1. 2 J. Bakker (1995 ). Flavour interactions with the food matrix and their effects on perception . In:Ingredient Interactions(edited by A. G. Gaonkar). Pp. 411-440. New York: Marcel Dekker Inc.
2. Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex
3. Implication of glass transition for the drying and stability of dried foods
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