Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values
Article first published online: 11 SEP 2012
© 2012 No claim to original French government works. International Journal of Food Science and Technology © 2012 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 1, pages 204–210, January 2013
How to Cite
Amoussa-Hounkpatin, W., Mouquet-Rivier, C., Kayodé, A. P. P., Hounhouigan, J. D. and Avallone, S. (2013), Effect of a multi-step preparation of amaranth and palm nut sauces on their carotenoid content and retinol activity equivalent values. International Journal of Food Science & Technology, 48: 204–210. doi: 10.1111/j.1365-2621.2012.03178.x
- Issue published online: 17 DEC 2012
- Article first published online: 11 SEP 2012
- Manuscript Accepted: 17 JUL 2012
- Manuscript Received: 26 APR 2012
- European Union's Seventh Framework Programme. Grant Numbers: Fp7/2007-2013, 211484
- Beninese Government
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