Procesos (1 jan 2016 ano – 1 jan 2016 ano)
Descrição:
Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
Adicionado na linha do tempo:
Data:
1 jan 2016 ano
1 jan 2016 ano
~ 0 min