Thermal kinetic parameters of thiamin in wheat flour at temperatures higher than 100ºC
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 3 (2005), p. E205-214 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 00777cab#a22002654c#4500 | ||
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| 008 | 060911s2005 ||| | |||| 0 eng d | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Suparno, Maria |
| 245 | 1 | 0 | |a Thermal kinetic parameters of thiamin in wheat flour at temperatures higher than 100ºC |
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| 650 | # | 4 | |a Tiamina |
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| 650 | # | 4 | |a Técnicas analíticas |
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