ANALYSIS OF THERMAL INACTIVATION KINETICS OF MEMBRANE-BOUND POLYPHENOL OXIDASES AND PEROXIDASES FROM METROXYLON SAGU
Author:
Publisher
Wiley
Subject
Cell Biology,Pharmacology,Food Science,Biophysics
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.2010.00419.x/fullpdf
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4. ANTHONYSAMY , S.M. 2002 Factors affecting browning of Sago (Metroxylon sagu ROTTB.) pith and their effects on Sago starch
5. Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods;ARIAHU;Int. J. Food Sci. Technol.,2000
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