The influence of barrel temperature and screw speed on the retention of l-ascorbic acid in an extruded rice based snack product

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1127-1133

  Plunkett, A ^a   Ainsworth, P ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Extrusion; l Ascorbic acid

Indexed keywords

CROPS; EXTRUSION; TEMPERATURE DISTRIBUTION; THERMAL EFFECTS;

L-ASCORBIC ACID; SNACK PRODUCT;

VITAMINS;

ASCORBIC ACID; EXTRUSION; FARM CROPS; VITAMINS;

EID: 33748570442     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.12.023     Document Type: Article

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