Effect of Storage on Fat Acidity and Pasting Characteristics of Wheat Flour
Author:
Affiliation:
1. Faculty of Agriculture, Food and Natural Resources, The University of Sydney, Sydney, NSW 2006, Australia.
2. Corresponding author. Phone: +61 2 9351 2935. Fax: + 61 2 9351 2945. E-mail: l.copeland@usyd.edu.au
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference21 articles.
1. Changes in flour lipids during the storage of wheat flour
2. Inhibition of Enzymic Digestion of Amylose by Free Fatty Acids In Vitro Contributes to Resistant Starch Formation
3. Interactions between starch and lipids studied by DSC
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