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THE INFLUENCE of HEAT TREATMENT ON the ACTIVITY of LIPO-AND HYDROPHILIC COMPONENTS of OAT GRAIN

✍ Scribed by RYSZARD ZADERNOWSKL; HALINA NOWAK-POLAKOWSKA; ABDUL ALEEM RASHED

Book ID
111340197
Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
615 KB
Volume
23
Category
Article
ISSN
0145-8892

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Heat treatment of oat grain had signiÐcant e †ects on the viscosity of Γ‘our slurries. Steamed oats produced highly viscous Γ‘our slurries, whose viscosity increased with time, whereas the viscosity of Γ‘our slurries produced from raw or roasted (104Β‘C for 120 min) oats was much lower and degraded rapi