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EFFECT of WATER ACTIVITY ON VITAMIN A DEGRADATION IN WHEAT FLOUR (ATTA)

✍ Scribed by S. S. ARYA; B. R. THAKUR

Book ID
111339897
Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
508 KB
Volume
14
Category
Article
ISSN
0145-8892

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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