## Abstract Sensitive components of food may undergo degradation reactions when subjected to light. The packaging of the food may slow down such reactions by absorbing and reflecting a fraction of the incident light. Riboflavin is a lightβsensitive vitamin and undergoes firstβorder degradation when
β¦ LIBER β¦
A simple, low energy requiring method of coagulating leaf proteins for food use
β Scribed by V. N. Pandey; A. K. Srivastava
- Publisher
- Springer US
- Year
- 1993
- Tongue
- English
- Weight
- 345 KB
- Volume
- 43
- Category
- Article
- ISSN
- 1573-9104
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