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Rheological behaviour and physicochemical properties of kefir with honey

✍ Scribed by Mahmut Doğan


Publisher
SP Birkhäuser Verlag Basel
Year
2010
Tongue
English
Weight
377 KB
Volume
6
Category
Article
ISSN
1661-5751

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## Abstract Flours milled from English (‘weak’), Canadian (‘strong’) and mixed English and Canadian wheats (‘medium’) had different rates of lipolysis (weak>medium>strong) during prolonged storage at ambient temperatures (average about 12°C). Lipolysis was more rapid in the medium flour at 25°C, bu