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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 1
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The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran

H. GambuśFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, PolandCorrespondence[email protected]
,
A. Matusz-MirlakFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, Poland
,
R. DulińskiFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, Poland
,
R. ZiobroFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, Poland
&
A. GolachowskiFaculty of Food Science, Wrocław University of Environmental and Life Sciences, ul. C.K., Norwida 25, 50-375, Wrocław, Poland
Pages 41-44 | Published online: 30 Jun 2011

References

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