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THERMAL PROCESSING EFFECTS ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL, MINERAL, AND NUTRACEUTICAL PROPERTIES OF A ROASTED PURPLE MAIZE BEVERAGE.
- Source :
- Farmacia; Jul/Aug2019, Vol. 67 Issue 4, p587-595, 9p
- Publication Year :
- 2019
-
Abstract
- <i>Copyright of Farmacia is the property of Societatea de Stiinte Farmaceutice Romania and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
Details
- Language :
- English
- ISSN :
- 00148237
- Volume :
- 67
- Issue :
- 4
- Database :
- Complementary Index
- Journal :
- Farmacia
- Publication Type :
- Academic Journal
- Accession number :
- 137446862
- Full Text :
- https://doi.org/10.31925/farmacia.2019.4.5