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CHANGES IN LIPIDS DURING FERMENTATION OF CASSAVA FLOUR

โœ Scribed by A. O. OGUNSUA

Book ID
111336759
Publisher
John Wiley and Sons
Year
1985
Tongue
English
Weight
362 KB
Volume
9
Category
Article
ISSN
0145-8884

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## Abstract Lipids extracted with waterโ€saturated __n__โ€butanol from flour and flourโ€water doughs were examined to determine the extent of oxidations and other changes which occurred in mixing and resting dough. Extracted lipids were converted to fatty acid methyl esters (FAME) and quantified by ga