About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Facile formation of caramel colours using the polysaccharide material that is extracted from the fruit of Azanza garckeana

1999

Benhura, M.A.N. | Mbuya, N. | Machirori, E. (Department of Biochemistry, University of Zimbabwe, PO Box MP 167, Mount Pleasant, Harare, Zimbabwe)

AGROVOC Keywords
additif alimentaire aditivos alimentarios arbre forestier azucares caramel caramelo chemical composition colorant alimentaire colorantes alimentarios composition chimique extractos extracts extrait food additives food colourants forest trees fruits frutas malvaceae non-wood forest products sucres sugars
Bibliographic information
Volume 65 Issue 3
Pagination
pp. 303-307
Other Subjects
Composicion quimica; Arboles forestales; Azanza garckeana
Language
English
Note
5 ref.
1999-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]