DEGRADATION OF THIAMINE AND RIBOFLAVIN DURING EXTRUSION PROCESSING

被引：29

作者：

BEETNER, G ^{[1
]}

TSAO, T ^{[1
]}

FREY, A ^{[1
]}

HARPER, J ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT AGR ENGN,FT COLLINS,CO 80521

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb01024.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：207 / 208

页数：2

共 12 条

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[2]

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[3]

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[4]

HARPER J M, 1971, Chemical Engineering Progress Symposium Series, V67, P40

[5]

HARPER JM, 1971, 1971 WIN M AM SOC AG

[6]

MITCHELL HS, 1968, COOPERS NUTRITION HE

[7]

Schenkel G., 1966, PLASTICS EXTRUSION T

[8]

SCHROEDER HA, 1971, AM J CLIN NUTR, V24, P562

[9]

TADMOR A, 1970, ENGINEERING PRINCIPL

[10]

TEIXEIRA AA, 1969, FOOD TECHNOL-CHICAGO, V23, P845