Changes in the vitamin content of cereals, during hydrothermal processes (flaking, puffing, extrusion)
1997
Barna, E. | Leder, F. | Dworschak, E.
The main pupose of our work was to gain further data about B-vitamin losses during industrial-scale hydrothermal processes using various whole or almost whole cereal-grains as basic materials, because these processes are expected to deliver products rich in vitamins and other valuable nutrients. The simultaneous effect of moisture and heat causes great changes in the structure of the starch and the fine and voluminous structure makes these products suitable for breakfast cereals and snacks.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture