Production of Process Flavorings from Methionine, Thiamine with D-Xylose or Dextrose by Direct Extrusion: Physical Properties and Volatile Profiles

AuthID
 P-015-7CC
9
Author(s)
Sasanam S.
·
Rungsardthong V.
·
Thumthanaruk B.
·
Wijuntamook S.
·
Rattananupap V.
·
Vatanyoopaisarn S.
·
Puttanlek C.
·
Uttapap D.
·
Document Type
Article
Year published
2022
Published
in Journal of Food Science, ISSN: 00221147
Volume: 87, Issue: 3, Pages: 895-910 (15)
Indexing
Scopus®
Crossref®4
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35122252
Scopus: 2-s2.0-85124462838
Source Identifiers
ISSN: 00221147
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