Effect of Traditional and Improved Cassava Processing on Cassava Derivative Products in Central African Republic Journal title: International Journal of Biochemistry Research & Review Authors: L. Aba Toumnou, Kosh-Komba Ephrem, Olivia Semboli, Innocent Zinga, G. I. Touckia, Nguerepande Odilon... Subject(s): Chemistry, Biochemistry
Stabilization of the natural color of sweet pepper (Capsicum annuum L.) during its processing Journal title: Восточно-Европейский журнал передовых технологий Authors: Antonina Dubinina, Tetiana Letuta, Galina Selyutina, Vita Afanasieva, Olha Yudicheva, Olena Kalashny... Subject(s):
