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RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING | ResearchHub

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RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING

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RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING

BRIAN M. REIFSTECK, IKE J. JEON

Food Reviews International2000doi:10.1081/fri-100102318

Abstract

No public abstract is available from the verified source records.

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Citations: 0
Reference records: 36
Views: 0
Evidence sources: crossrefeuropepmcunpaywalldatacite

Authors

BRIAN M. REIFSTECK#1 IKE J. JEON#2

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Provenance

crossref

Confidence 100%

europepmc

Confidence 96%

unpaywall

Confidence 95%

datacite

Confidence 0%

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Application of Microencapsulated Flavor to Extrusion Product

2004 · 0 citations

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10.1094/cchem.1997.74.4.396

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