Effect of superheated steam treatment on the lipid stability of whole wheat flour-Reference-Cited by-同舟云学术

Effect of superheated steam treatment on the lipid stability of whole wheat flour

Published:2021-11 Issue: Volume:363 Page:130333
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jia Wan-Ting,Yang Zhen,Guo Xiao-Na,Zhu Ke-Xue

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Physicochemical properties of whole wheat flour as affected by gamma irradiation;Bhat;LWT-Food Science and Technology,2016

5. Measurement of lipoxygenase in Australian white wheat flour: The effect of lipoxygenase on the quality properties of white salted noodles;Cato;Journal of the Science of Food and Agriculture,2006

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