Flavor generation during extrusion cooking

Advances in Experimental Medicine and Biology

Volumn 434, Issue , 1998, Pages 297-306

  Riha III, W E ^a   Ho, C T ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACID; AMMONIA; CYSTEINE; METHYLGLYOXAL; PROTEIN; VOLATILE AGENT;

COOKING; CORN; FLAVOR; FOOD PROCESSING; GLYCATION; POTATO; PRIORITY JOURNAL; REVIEW;

SOLANUM TUBEROSUM; ZEA MAYS;

EID: 0031840831     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4899-1925-0_25     Document Type: Review

References (23)