In vitro protein digestibility and content of thiamin and riboflavin in extruded tarhana, a traditional Turkish cereal food

Food Chemistry

Volumn 58, Issue 1-2, 1997, Pages 141-144

  Ibanoglu, Senol ^a   Ainsworth, Paul ^a   Hayes, George D ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEIN; RIBOFLAVIN; THIAMINE;

ARTICLE; CEREAL; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; MOISTURE; TEMPERATURE; TIME; WHEAT;

EID: 0031021957     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00233-6     Document Type: Article

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