Facile formation of caramel colours using the polysaccharide material that is extracted from the fruit of Azanza garckeana

Author： Benhura M.A.N.   Mbuya N.   Machirori E.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.65, Iss.3, 1999-05, pp. : 303-307

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