Formation of flavors during extrusion cooking

Food Reviews International

Volumn 12, Issue 3, 1996, Pages 351-373

  Riha III, William E ^b   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030507415     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1080/87559129609541084     Document Type: Article

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