Thermal Kinetic Parameters of Thiamin in Wheat Flour at...

Journal of Food Science 2005 Vol. 70; Iss. 3

Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C

Maria Suparno, Kirk D. Dolan, P. K.W. Ng
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Volume:
70
Year:
2005
Language:
english
Pages:
1
DOI:
10.1111/j.1365-2621.2005.tb07137.x
File:
PDF, 539 KB
english, 2005
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