Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

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Bibliographic Details
Main Author:	Oscar Romero Lopes RODRIGUES
Format:	Artículo científico
Language:	en
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Subjects:	Agrociencias cysteine citric acid ascorbic acid polyphenol oxidase Fructooligosaccharide
Online Access:	Acceder al recurso
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