Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

RecordNumber :

1173

Author :

M. Hirth, A. Leiter, S. M. Beck and H. P. Schuchmann

Title of Article :

Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

Title Of Journal :

Journal of Food Engineering

ISSN :

2608774

Volume :

125

Page :

139-146

DOI :

10.1016/j.jfoodeng.2013.10.034

Year :

2014

Link To Document :