A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality
Author:
Affiliation:
1. ; Department of Nutrition, Dietetics and Food Science; Brigham Young University; S-221 ESC Provo 84602 UT
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference27 articles.
1. Composition and Functionality of Wheat Flour Components;Pomeranz,1980
2. Effect on Baking Quality of Changes in Lipid Composition During Wholemeal Storage;Tait;J. Cereal Sci.,1988
3. The Effects of Wheat Bran Particle Size and Storage Period on Bran Flavour and Baking Quality of Bran/Flour Blends;Galliard;J. Cereal Sci.,1988
4. Biochemical, Functional, and Nutritive Changes During Storage;Pomeranz,1992
5. Studies on Stabilization of Wheat Bran;Vetrimani;J. Food Sci. Technol. Mysore,1990
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