Buchumschlag

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

Fuente: Redalyc

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Bibliographische Detailangaben
1. Verfasser:	Oscar Romero Lopes RODRIGUES
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
Schlagworte:	Agrociencias cysteine citric acid ascorbic acid polyphenol oxidase Fructooligosaccharide
Online-Zugang:	Acceder al recurso
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