HOT AIR TOASTING AND ROLLING WHOLE WHEAT - EFFECT ON ORGANOLEPTIC, PHYSICAL AND NUTRITIONAL QUALITY

被引：7

作者：

MOSSMAN, AP ^{[1
]}

ROCKWELL, WC ^{[1
]}

FELLERS, DA ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02099.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：879 / 884

页数：6

共 19 条

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[4] BOOKWALTER G N, 1968, Cereal Science Today, V13, P407
[5] SPECTRAL SIMILARITIES AND KINETIC DIFFERENCES OF 2 TOMATO PLANT PEROXIDASE ISOENZYMES
EVANS, JJ
[J]. PLANT PHYSIOLOGY, 1970, 45 (01) : 66 - &
[6] Horan F. E., 1973, Cereal Science Today, V18, P11
[7] FLUOROMETRIC ASSAY FOR HYDROLYTIC ACTIVITY OF LIPASE USING FATTY ACYL ESTERS OF 4-METHYLUMBELLIFERONE
JACKS, TJ
KIRCHER, HW
[J]. ANALYTICAL BIOCHEMISTRY, 1967, 21 (02) : 279 - +
[8] KITE FRANCIS E., 1957, BAKER S DIGEST, V31, P42
[9] MUSTAKAS GC, 1970, FOOD TECHNOL-CHICAGO, V24, P1290
[10] OSMAN EM, 1967, STARCH CHEMISTRY TEC