Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions
Author:
Affiliation:
1. Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference47 articles.
1. More stable structure of wheat germ lipase at low pH than its native state
2. Effect of wheat bran ball-milling on fragmentation and marker extractability of the aleurone layer
3. CHAPTER 3: Development, Structure, and Mechanical Properties of the Wheat Grain
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