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Changes in In Vitro Viscosity (IVV) of Whole or Ground Wheat Grain During Storage and Effects of Storage Temperature

✍ Scribed by J George; K.J McCracken

Book ID: 112257286
Publisher: Elsevier Science
Year: 2003
Tongue: English
Weight: 147 KB
Volume: 37
Category: Article
ISSN: 0733-5210
DOI: 10.1006/jcrs.2002.0492

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## Abstract Effect of moisture and temperature on changes in total carotenoids, fat acidity, free and bound lipids and their composition taking place during storage of atta are reported. At moisture contents of 10.4% and below, increase in fat acidity results mainly from hydrolysis of neutral lipid