Versión - Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products

Kinetics of thermal degradation of carotenoids related to potential of mixture ofwheat, cassava and sweet potato flours in baking products por Ospina Portilla, Maria Alejandra, Moreno Alzate, Jhon Larry, Tran, Thierry Van Kin, Jaramillo Valencia, Angelica Maria, Gallego Castillo, Sonia, Ospina Patino, Bernardo, Dufour, Dominique Gabriel Alain

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