A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (
Solanum tuberosum
L. cv Bora valley) processed by hot‐melt extrusion
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2013 ◽
Vol 43
(4)
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pp. 305-321
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Keyword(s):
2014 ◽
Vol 12
(1)
◽
pp. 1-13
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