FLOUR BLENDING BASED ON CRUDE FAT IS MORE CRUCIAL THAN ASH CONTENT IN VIEW OF PROLONGED QUALITY ASSURRANCE-Reference-Cited by-同舟云学术

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FLOUR BLENDING BASED ON CRUDE FAT IS MORE CRUCIAL THAN ASH CONTENT IN VIEW OF PROLONGED QUALITY ASSURRANCE

Published:2010-02 Issue:1 Volume:34 Page:104-126
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

LIN LI-YUN,PENG CHIUNG-CHI,WU TSUNG-HAN,YU TUNG-HSI,CHEN CHENG-CHANG,WANG HUI-ER,PENG ROBERT Y.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00353.x/fullpdf

Reference29 articles.

1. n-Hexanal and some volatile alcohols, their distribution in raw soybean tissues and formation in crude soy protein concentrate by lipoxygenase;ARAI;Agric. Biol. Chem.,1970

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