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Effect of processing, raw materials and formula on the colour of fresh egg pasta
Effect of processing, raw materials and formula on the colour of fresh egg pasta
2006
Stefano Zardetto
M. Dalla Rosa
Keywords:
Food science
Carotenoid
Ingredient
Water activity
Water content
Raw material
Mineralogy
Infrared Spectrophotometry
Art
ultraviolet spectrophotometry
Correction
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