Effects of amino acids and glucose on the fry colour of...

Effects of amino acids and glucose on the fry colour of potato crisps

O. S. Khanbari, A. K. Thompson
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Volume:
36
Year:
1993
Language:
english
Pages:
6
DOI:
10.1007/bf02361803
File:
PDF, 320 KB
english, 1993
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