Prevention of enzymatic browning of yacon flour by the...

Food Science and Technology (Campinas) 2014 / 06 Vol. 34; Iss. 2

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Rodrigues, Oscar Romero Lopes, Asquieri, Eduardo Ramirez, Orsi, Daniela Castilho
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Volume:
34
Language:
english
Journal:
Food Science and Technology (Campinas)
DOI:
10.1590/fst.2014.0045
Date:
June, 2014
File:
PDF, 1.58 MB
english, 2014
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