Author: Amin I. Jinap S. Jamilah B.
Publisher: Elsevier
ISSN: 0308-8146
Source: Food Chemistry, Vol.59, Iss.1, 1997-05, pp. : 1-5
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
By Afoakwa Emmanuel Ohene Quao Jennifer Budu Agnes Simpson Takrama Jemmy Saalia Firibu Kwesi
International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 7, 2011-11 ,pp. :
Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting
By Misnawi Jinap S. Jamilah B. Nazamid S.
Food Chemistry, Vol. 85, Iss. 1, 2004-03 ,pp. :
Changes in some components of soymilk during fermentation with bifidobacteria
By Hou J.-W. Yu R.-C. Chou C.-C.
Food Research International, Vol. 33, Iss. 5, 2000-06 ,pp. :