Effect of thermal processing on thiamine retention, in-vitro protein digestibility, essential amino acid composition, and sensory attributes of periwinkle-based formulated low acid foods

Journal of Food Processing and Preservation

Volumn 23, Issue 2, 1999, Pages 121-134

  Ariahu, Charles Chukwuma ^a   Ogunsua, Augustine Oladele ^b  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

CATHARANTHUS ROSEUS;

EID: 0033243185     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1999.tb00374.x     Document Type: Article

References (25)

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