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Authors: KAPANIDIS AN LEE TC

Citation: An. Kapanidis et Tc. Lee, NOVEL METHOD FOR THE PRODUCTION OF COLOR-COMPATIBLE FERROUS SULFATE-FORTIFIED SIMULATED RICE THROUGH EXTRUSION, Journal of agricultural and food chemistry, 44(2), 1996, pp. 522-525

Authors: LING PP RUZHITSKY VN KAPANIDIS AN LEE TC

Citation: Pp. Ling et al., MEASURING THE COLOR OF FOOD, Chemtech, 26(3), 1996, pp. 46-53

Authors: KAPANIDIS AN LEE TC

Citation: An. Kapanidis et Tc. Lee, HEATING CRUCIFEROUS VEGETABLES INCREASES IN-VITRO DIALYZABILITY OF INTRINSIC AND EXTRINSIC IRON, Journal of food science, 60(1), 1995, pp. 128