| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541264 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Corn extrudates were produced by cold extrusion technique at different conditions. ⺠Thiamine and riboflavin contents of fortified extrudates were determined by HPLC. ⺠CO2 injection resulted in better structure with finely distributed gas cells. ⺠CO2 injection caused higher retention of heat sensitive micronutrients like thiamine. ⺠Cold extrusion has potential to create nutritious extrudates.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Berna Bilgi Boyaci, Jae-Yoon Han, M. Tugrul Masatcioglu, Erkan Yalcin, Sueda Celik, Gi-Hyung Ryu, Hamit Koksel,