Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour

✍ Scribed by Doblado-Maldonado, Andrés F.; Arndt, Elizabeth A.; Rose, Devin J.

• Book ID: 120247917
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 219 KB
• Volume: 140
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.02.071