Thermal kinetic parameters of thiamin in wheat flour at temperatures higher than 100ºC

Thermal kinetic parameters of thiamin in wheat flour at temperatures higher than 100ºC

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Suparno, Maria
Otros Autores:	Dolan, Kirk D., NG, P.K.W.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 3 (2005), p. E205-214
Materias:	Harina de trigo Tiamina Temperatura Contenido de humedad Técnicas analíticas
Publicación relacionada:	Contenido en: Journal of food science

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