✦ LIBER ✦

LIPID CHANGES DURING PROCESSING AND STORAGE OF SWEET POTATO FLAKES

✍ Scribed by NIKOS ALEXANDRIDIS; ANTHONY LOPEZ

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

CHANGES IN SOME MONOCARBONYL CLASSES DUR

✍ ANTHONY LOPEZ; C B. WOOD; E. N. BOYD 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 500 KB

CHANGES IN AMYLOID CARBOHYDRATES DURING

✍ WILLIAM M. WALTER JR.; ALBERT E. PURCELL; MAURICE W. HOOVER 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 554 KB

LIPID AUTOXIDATION AND AMINO ACID CHANGE

✍ W. M. WALTER Jr.; A. E. PURCELL; MW. HOOVER; A. G. WHITE 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 383 KB

LIPID AND OTHER COMPOSITIONAL CHANGES IN

✍ T. S. BOGGESS JR.; J. E. MARION; A. H. DEMPSEY 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 474 KB

Changes in Lipid Composition of Sweet Po

✍ T. S. BOGGESS JR.; J. E. MARION; J. G. WOODROOF; A. H. DEMPSEY 📂 Article 📅 1967 🏛 Institute of Food Technologists 🌐 English ⚖ 496 KB

Vitamin C Stability during Preparation a

✍ X.Y. WANG; M.G. KOZEMPEL; K.B. HICKS; P.A. SEIB 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 539 KB