Colour loss during extrusion cooking of β-carotene-wheat flour mixes as an indicator of the intensity of thermal and oxidative processing

✍ Scribed by R. GUZMAN-TELLO; J. C. CHEFTEL

• Book ID: 108816326
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 918 KB
• Volume: 25
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1990.tb01099.x