Author: Zardetto S. Dalla Rosa M. Di Fresco S.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.36, Iss.9, 2003-01, pp. : 877-883
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
-Carotene content of Brazilian fortified pasta
By Pereira M.R. Amaya-Farfan J. Rodriguez-Amaya D.
Food Control, Vol. 10, Iss. 2, 1999-04 ,pp. :
Heat-moisture treatment effects on sweetpotato starches differing in amylose content
Food Chemistry, Vol. 65, Iss. 3, 1999-05 ,pp. :