Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

Journal of Food Science

Volumn 68, Issue 8, 2003, Pages 2488-2489

  Cha, J Y ^a,b   Suparno, M ^c   Dolan, K D ^a,c   Ng, P K W ^a  

^a Michigan State University   (United States)

^b Korea Food Research Institute   (South Korea)

^c Michigan State University   (United States)

Author keywords

Average shear rate; Extrusion; Matching viscosity; Shear history; Thiamin

Indexed keywords

TRITICUM AESTIVUM;

EID: 0242662420     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07050.x     Document Type: Article

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