The Use of a Reaction Cell to Model the Development and Control of Colour in Extrusion Cooked Foods

Author: Bates L.   Ames J.M.   MacDougall D.B.  

Publisher: Academic Press

ISSN: 0023-6438

Source: Lebensmittel-Wissenschaft und -Technologie, Vol.27, Iss.4, 1994-08, pp. : 375-379

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