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Lipid changes during the production of potato granules

โœ Scribed by M. Lilja; H. Lingnert


Book ID
103709898
Publisher
Elsevier Science
Year
1989
Tongue
English
Weight
518 KB
Volume
31
Category
Article
ISSN
0308-8146

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The influence of processing on soya bean lipids during kinema production was studied. The crude lipid (CL), free fatty acid (FFA) and phytosterol contents of raw beans were 121 g, 6.9 g and 0.8 g kg-' dry matter, respectively. After soaking and cooking the moisture content of beans increased signifi