Vitamin retention in extrusion cooking

Nutritional effects of extrusion-cooking

J.C. Cheftel · Food Chemistry · 1986 · 311 citations

Agriculture, Food Science, Nutritional Sciences +11

Protein — Enriched Cereal Foods for World Needs

Journal of Nutrition Education · 1970 · 121 citations

Agriculture, Food Science, Nutritional Sciences +14

Extrusion technology for the food industry.

Colm O’Connor · 1987 · 111 citations

Agriculture, Food Science, Manufacturing Engineering +14

Polyphosphorylated L‐ascorbic Acid: A Stable Form of Vitamin C for Aquaculture Feeds

Blake F. Grant, Paul A. Seib, Ming‐Long Liao et al. · Journal of the World Aquaculture Society · 1989 · 76 citations

Agriculture, Biochemistry, Nutrition +15

The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour

B. Häkansson, Margaretha Jägerstad, Rickard Öste et al. · Journal of Cereal Science · 1987 · 74 citations

Agriculture, Food Science, Nutritional Sciences +17