An Ontology for the Management of Heteregenous Alerts of Information System

@inproceedings{Benali2007AnOF,
  title={An Ontology for the Management of Heteregenous Alerts of Information System},
  author={Fatiha Benali and V{\'e}ronique Legrand and St{\'e}phane Ub{\'e}da},
  booktitle={Security and Management},
  year={2007}
}
Non-digestible food additives are prepared by heating starch with an edible di- or tri-basic carboxylic acid and anhydrides thereof acid at 140 DEG to 220 DEG C. under reduced pressure and in the presence of less than 5% water for sufficient time to form a non-digestible product. 

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