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Effect of processing conditions on the stability of annatto (Bixa orellana L.) dye incorporated into some foods
P.G. Prabhakara Rao, T. Jyothirmayi, K. Balaswamy, A. Satyanarayana, D.G. RaoVolume:
38
Year:
2005
Language:
english
DOI:
10.1016/j.lwt.2004.08.015
File:
PDF, 190 KB
english, 2005