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Inverse method to estimate kinetic degradation parameters of grape anthocyanins in wheat flour under simultaneously changing temperature and moisture.
Lai, K P K; Dolan, K D; Ng, P K W.
Affiliation
  • Lai KP; Kellogg Co., Battle Creek, MI 49017, USA.
J Food Sci ; 74(5): E241-9, 2009 Jun.
Article in En | MEDLINE | ID: mdl-19646039
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Water / Vitis / Flour / Hot Temperature / Anthocyanins Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2009 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Triticum / Water / Vitis / Flour / Hot Temperature / Anthocyanins Type of study: Prognostic_studies Language: En Journal: J Food Sci Year: 2009 Document type: Article Affiliation country: Estados Unidos Country of publication: Estados Unidos