Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values
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| Description | article by Waliou Amoussa-Hounkpatin et al published 11 September 2012 in International Journal of Food Science and Technology |
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author: Claire Mouquet-Rivier |
| Publication date | September 11, 2012 |
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