The influence of formulation and processing on stability of thiamin in three styles of Asian noodles

Food Chemistry

Volumn 102, Issue 4, 2007, Pages 1394-1399

  Bui, Lan T T ^a   Small, Darryl M ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Asian noodles; Nutrients; Vitamins

Indexed keywords

THIAMINE;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COOKING; DOUGH; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; NUTRIENT CONTENT; WHEAT;

TRITICUM AESTIVUM;

EID: 33846570958     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.063     Document Type: Article

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