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Effect of Cooking Rates in Electric or Microwave Oven on Cooking Losses and Retention of Thiamin in Broilers

✍ Scribed by KENNETH N. HALL; CHYI S. LIN

Book ID
108804756
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
263 KB
Volume
46
Category
Article
ISSN
0022-1147

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## Abstract Semolina flour was processed on macaroni in a laboratory scale and dried by means of low and high‐temperature drying. Egyptian commercial macaroni samples were cooked to confirm the laboratory results. Results showed that macaroni samples had a very low level of Na. The amounts of P, Fe