EFFECT OF MOISTURE AND TEMPERATURE ON STORAGE CHANGES IN LIPIDS AND CAROTENOIDS OF ATTA (WHEAT-FLOUR)

被引：0

|

作者：

ARYA, SS

PARIHAR, DB

机构：

来源：

NAHRUNG-FOOD | 1981年 / 25卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：121 / 126

页数：6

相关论文

共 50 条

[1] CHANGES IN FLOUR LIPIDS DURING STORAGE OF WHEAT-FLOUR
CLAYTON, TA
MORRISON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) : 721 - &
[2] PHYSICOCHEMICAL CHANGES IN WHOLE WHEAT-FLOUR (ATTA) AND RESULTANT ATTA DURING STORAGE
LEELAVATHI, K
RAO, PH
INDRANI, D
SHURPALEKAR, SR
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1984, 21 (02): : 68 - 71
[3] CHANGES IN THE CAROTENOIDS AND STEROL FRACTIONS DURING THE PROLONGED STORAGE OF WHEAT-FLOUR
FARRINGTON, WHH
WARWICK, MJ
SHEARER, G
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1981, 32 (09) : 948 - 950
[4] WHEAT-FLOUR LIPIDS
MORRISON, WR
CEREAL FOODS WORLD, 1976, 21 (08) : 447 - 447
[5] LIPIDS IN WHEAT-FLOUR DOUGHS
MANN, DL
MORRISON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (08) : 982 - 983
[6] COMPOSITION OF WHEAT-FLOUR LIPIDS
MACMURRAY, TA
MORRISON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (10) : 520 - +
[7] WHEAT-FLOUR LIPIDS IN BREADMAKING
CHUNG, OK
POMERANZ, Y
FINNEY, KF
CEREAL CHEMISTRY, 1978, 55 (05) : 598 - 618
[8] EFFECT OF WATER ACTIVITY ON VITAMIN-A DEGRADATION IN WHEAT-FLOUR (ATTA)
ARYA, SS
THAKUR, BR
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1990, 14 (02) : 123 - 134
[9] EFFECT OF EMULSIFYING LIPIDS ON BAKING QUALITY OF WHEAT-FLOUR
NIERLE, W
ELBAYA, AW
BRUMMER, JM
FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (08): : 309 - 314
[10] EFFECT OF TEMPERATURE, FEED MOISTURE, AND PH ON PROTEIN DEAMIDATION IN AN EXTRUDED WHEAT-FLOUR
IZZO, HV
LINCOLN, MD
HO, CT
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1993, 41 (02) : 199 - 202

← 1 2 3 4 5 →