Showing 1 - 1 results of 1 for search 'FOOD INGREDIENTS TECHNOLOGY', query time: 0.30s Refine Results
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    Contribution à l'amélioration de l'utilisation alimentaire du tourteau de canola : Décoloration par du peroxyde d'hydrogène et impact sur le produit
    by El Kadiri, Ihsane
    Published 2012
    “... meal as a source of food ingredients. The main objectives of this research work were to discolour...”
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