Flavour retention during high temperature short time extrusion cooking process: a review
Version of Record online: 20 DEC 2001
International Journal of Food Science & Technology
Volume 36, Issue 5, pages 453–461, June 2001
How to Cite
Bhandari, B. , D'Arcy, B. and Young, G. (2001), Flavour retention during high temperature short time extrusion cooking process: a review. International Journal of Food Science & Technology, 36: 453–461. doi: 10.1046/j.1365-2621.2001.00495.x
- Issue online: 20 DEC 2001
- Version of Record online: 20 DEC 2001
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