RETENTION OF SELECTED MINERALS IN ENRICHED PASTA PRODUCTS DURING COOKING

被引：0
|
作者：
RANHOTRA, GS [1 ]
GELROTH, JA [1 ]
NOVAK, FA [1 ]
BOCK, MA [1 ]
MATTHEWS, RH [1 ]
机构：
[1] USDA,DIV CONSUMER NUTR,HYATTSVILLE,MD 20782
来源：
CEREAL CHEMISTRY | 1985年 / 62卷 / 02期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：117 / 119
页数：3
相关论文
共 50 条
  • [1] RETENTION OF SELECTED MINERALS IN COOKED PASTA PRODUCTS
    RANHOTRA, GS
    GELROTH, JA
    NOVAK, FA
    BOCK, MA
    NUTRITION REPORTS INTERNATIONAL, 1982, 26 (05): : 821 - 825
  • [2] LOSSES OF ENRICHMENT VITAMINS DURING THE COOKING OF PASTA PRODUCTS
    RANHOTRA, GS
    GELROTH, JA
    NOVAK, FA
    BOCK, MA
    NUTRITION REPORTS INTERNATIONAL, 1983, 28 (02): : 423 - 426
  • [3] RETENTION OF SELECTED VITAMIN-B IN COOKED PASTA PRODUCTS
    RANHOTRA, GS
    GELROTH, JA
    NOVAK, FA
    MATTHEWS, RH
    CEREAL CHEMISTRY, 1985, 62 (06) : 476 - 477
  • [4] INFLUENCE OF INITIAL RIBOFLAVIN CONTENT ON RETENTION IN PASTA DURING PHOTODEGRADATION AND COOKING
    FURUYA, EM
    WARTHESEN, JJ
    JOURNAL OF FOOD SCIENCE, 1984, 49 (04) : 984 - &
  • [5] RETENTION OF SELECTED WATER-SOLUBLE VITAMINS IN COOKED PASTA PRODUCTS
    RANHOTRA, GS
    GELROTH, JA
    NOVAK, FA
    CEREAL FOODS WORLD, 1985, 30 (08) : 553 - 553
  • [6] Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
    Biernacka, Beata
    Dziki, Dariusz
    Gawlik-Dziki, Urszula
    MOLECULES, 2022, 27 (14):
  • [7] Effect of milling, pasta making and cooking on minerals in durum wheat
    Cubadda, Francesco
    Aureli, Federica
    Raggi, Andrea
    Carcea, Marina
    JOURNAL OF CEREAL SCIENCE, 2009, 49 (01) : 92 - 97
  • [8] The role of hydration on the cooking quality of bran-enriched pasta
    la Gatta, Barbara
    Rutigliano, Mariacinzia
    Padalino, Lucia
    Conte, Amalia
    Del Nobile, Matteo Alessandro
    Di Luccia, Aldo
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 84 : 489 - 496
  • [9] Quality of cooking, acceptability and glycemic index of enriched pasta with legumes
    Granito, Marisela
    Perez, Suhey
    Valero, Yolmar
    REVISTA CHILENA DE NUTRICION, 2014, 41 (04): : 425 - 432
  • [10] Flaxseed Enriched Pasta-Chemical Composition and Cooking Quality
    Zarzycki, Piotr
    Sykut-Domanska, Emilia
    Sobota, Aldona
    Teterycz, Dorota
    Krawecka, Ada
    Blicharz-Kania, Agata
    Andrejko, Dariusz
    Zdybel, Beata
    FOODS, 2020, 9 (04)
12345