𝔖 Bobbio Scriptorium
✦   LIBER   ✦

DEVELOPMENT and SENSORY CHARACTERISTICS of EXTRUDED READY-TO-EAT PREBAKED POTATOES

✍ Scribed by MOHAMED A. KEN AWT; NIRMAL K. SINHA; ROBERT Y. OFOLI; JERRY N. CASH

Book ID
111339947
Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
553 KB
Volume
16
Category
Article
ISSN
0145-8892

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πŸ“œ SIMILAR VOLUMES

Factors in the development of oxidative
Factors in the development of oxidative rancidity in ready-to-eat crisp oatflakes
✍ H. F. Martin πŸ“‚ Article πŸ“… 1958 πŸ› John Wiley and Sons 🌐 English βš– 545 KB

## Abstract When ready‐to‐eat, fully gelatinised crisp oatflakes are prepared from raw enzyme‐active groats, the natural stability of the oat fat is destroyed during the cooking with live steam. When enzyme‐inactive groats are used, the degree of stability retained in the fat depends on the duratio