EFFECT of WATER ACTIVITY ON VITAMIN A DEGRADATION IN WHEAT FLOUR (ATTA)-Reference-Cited by-同舟云学术

EFFECT of WATER ACTIVITY ON VITAMIN A DEGRADATION IN WHEAT FLOUR (ATTA)

Published:1990-04 Issue:2 Volume:14 Page:123-134
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

ARYA S. S.,THAKUR B. R.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1990.tb00834.x/fullpdf

Reference26 articles.

1. AMERICAN ASSOCIATION of CEREAL CHEMISTS 1957., Approved Methods of the American Association of Cereal Chemists , 6th ed. Method 3.2pp. 24 -25 AACC, St. Paul, MN.

2. Stability of β-carotene in isolated systems

3. Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour)

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