The impact of flours and product storage on the thiamin content of Asian noodles

LWT

Volumn 41, Issue 2, 2008, Pages 262-269

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

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Asian noodles; Nutrients; Thiamin

Indexed keywords

FLUORESCENCE SPECTROSCOPY; FOOD PROCESSING; FOOD PRODUCTS; NUTRIENTS; PH EFFECTS;

ALKALINE; ASIAN NOODLES; THIAMIN;

NITROGEN COMPOUNDS;

TRITICUM AESTIVUM;

EID: 36049003984     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.03.001     Document Type: Article

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