Volatiles retention as influenced by method of addition during extrusion cooking

Volatiles retention as influenced by method of addition during extrusion cooking

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KOLLENGODE, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 5 (1996), p. 985-989
Materias:	Maíz Zea mays Almidón Cocción Cocción extrusión Compuesto volátil Aldehidos
Publicación relacionada:	Contenido en: Journal of Food Science

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