NDLI: EFFECT of THERMAL PROCESSING ON THIAMINE RETENTION, IN-VITRO PROTEIN DIGESTIBILITY, ESSENTIAL AMINO ACID COMPOSITION, and SENSORY ATTRIBUTES of PERIWINKLE-BASED FORMULATED LOW ACID FOODS

Content Provider	Scilit
Author	Ariahu, Charles Chukwuma Ogunsua, Augustine Oladele
Copyright Year	1999
Description	Journal: Journal of Food Processing and Preservation
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4549.1999.tb00374.x
Ending Page	134
Page Count	14
Starting Page	121
ISSN	01458892
e-ISSN	17454549
DOI	10.1111/j.1745-4549.1999.tb00374.x
Journal	Journal of Food Processing and Preservation
Issue Number	2
Volume Number	23
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1999-07-01
Access Restriction	Open
Subject Keyword	Journal: Journal of Food Processing and Preservation Agriculture and Animal Production Protein Digestibility Acid Composition Sensory Attributes Thermal Processing Vitro Protein Thiamine Retention Amino Acid
Content Type	Text
Resource Type	Article
Subject	Chemistry Chemical Engineering Food Science

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EFFECT of THERMAL PROCESSING ON THIAMINE RETENTION, IN-VITRO PROTEIN DIGESTIBILITY, ESSENTIAL AMINO ACID COMPOSITION, and SENSORY ATTRIBUTES of PERIWINKLE-BASED FORMULATED LOW ACID FOODS