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Utilisation du beta-carotene en cuisson-extrusion. Controle de la couleur des extrudats au cours du stockage.

1986

Berset C. | Marty C.

AGROVOC Keywords
carotenoide carotenoides carotenoids chromatographie chromatography corn starch cromatografia cuisson extrusion degradation deterioro espectrometria maicena optical properties organoleptic properties spectrometrie spectrometry
Bibliographic information
Volume 103 ISSN 0019-9311
Pagination
v.527-532(6)
Other Subjects
Propiedades organolepticas; Amidon de mais; Cooking extrusion; Propriete organoleptique; Propriete optique; Propiedades opticas; Coccion extrusion
Language
French
Note
7 graphs, 10 ref., Summaries (Fr, En).
Translated Title
English. [Use of beta-carotene in extrusion-cooking. Control of extrudate colour during storage]. [French]
Type
Journal Article; Journal Part; Summary
Source
Industries-Alimentaires-et-Agricoles (France). (Jun 1986). v. 103(6) p. 527-532.
Corporate Author
Ecole Nationale Superieure des Industries Agricoles et Alimentaires, Massy (France). Laboratoire de Biochimie Industrielle Alimentaire
Selskostopanska Akademiya, Sofia (Bulgaria).
2012-11-15
AGRIS AP
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