Effect of a multi-step preparation of amaranth and palm nut...

International Journal of Food Science & Technology 2012 Vol. aop; Iss. aop

Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values

Waliou Amoussa-Hounkpatin, Claire Mouquet-Rivier, Adéchola Pierre Polycarpe Kayodé, Joseph Djidjoho Hounhouigan, Sylvie Avallone
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Volume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1365-2621.2012.03178.x
File:
PDF, 696 KB
english, 2012
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