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Factors affecting the color of corn tortillas and tortilla chips /

(1.2% sucrose, 2.3% free amino groups and 1.2% phenols) for

Bibliographic Details
Main Author:	Mireles, Raquel C.
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1995.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy

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