Effect on baking quality of changes in lipid composition during wholemeal storage
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference24 articles.
1. Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase
2. Oxidation of linoleic acid in doughs and aqueous suspensions of wholemeal flours: Effects of storage
3. Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components
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