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[Use of beta-carotene in extrusion-cooking. Control of extrudate colour during storage]

1986

Berset, C. (Ecole Nationale Superieure des Industries Agricoles et Alimentaires, Massy (France). Laboratoire de Biochimie Industrielle Alimentaire) | Marty, C.

AGROVOC Keywords
carotenoide carotenoides carotenoids chromatographie chromatography corn starch cromatografia cuisson extrusion espectrometria maicena organoleptic properties spectrometrie spectrometry
Bibliographic information
Volume 103 Issue 6 ISSN 0019-9311
Pagination
pp. 527-532
Other Subjects
Deterioro/ propiedades opticas; Propiedades organolepticas; Amidon de mais; Degradation/ optical properties; Cooking extrusion; Propriete organoleptique; Coccion extrusion; Degradation/ propriete optique
Language
French
Note
7 graphs, 10 ref., Summaries (Fr, En)
Type
Summary
1987-08-15
AGRIS AP
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