Effect of processing conditions on the stability of annatto...

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. Rao
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Volume:
38
Year:
2005
Language:
english
DOI:
10.1016/j.lwt.2004.08.015
File:
PDF, 190 KB
english, 2005
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