Rodrigues, O.R.L. Asquieri, E.R. Orsi, D.C. <br/><br/>
Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition 

<br/><br/><label>Subjects--Topical Terms: </label><br/>FARINHA<br/>ESCURECIMENTO<br/>ANALISE DE ALIMENTO<br/>COMPOSICAO QUIMICA<br/>ATIVIDADE ENZIMICA<br/>