Black currant seeds as a nutrient source in breakfast cereals produced by extrusion cooking

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 206, Issue 5, 1998, Pages 360-363

  Tahvonen, Raija ^a   Hietanen, Ari ^a   Sankelo, Terhi ^b   Korteniemi, Veli Markku ^b   Laakso, Päivi ^a   Kallio, Heikki ^a  

^a UNIVERSITY OF TURKU   (Finland)

^b AROMTECH LTD   (Finland)

Author keywords

Black currant seeds; Breakfast cereals; Extrusion cooking; Fatty acids; Fibre; Mineral elements; Oats; Press residue

Indexed keywords

EID: 1642346957     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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