Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food
Hirth, Mario, Leiter, Andreas, Beck, Svenja M., Schuchmann, Heike P.Том:
125
Мова:
english
Журнал:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2013.10.034
Date:
March, 2014
Файл:
PDF, 656 KB
english, 2014