Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Food Chemistry - Tập 132 - Trang 2165-2170 - 2012
Berna Bilgi Boyaci1, Jae-Yoon Han2, M. Tugrul Masatcioglu3, Erkan Yalcin4, Sueda Celik3, Gi-Hyung Ryu2, Hamit Koksel3
1Ministry of Agriculture, Ankara, Turkey
2Kongju National University, Dept. of Food Science & Technology, Yesan, Chungnam 340-802, South Korea
3Hacettepe University, Department of Food Engineering, 06800 Beytepe, Ankara, Turkey
4Abant İzzet Baysal University, Department of Food Engineering, 14280 Gölköy, Bolu, Turkey

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