Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention

Published 2008 View Full Article

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Title
Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention
Authors
Keywords
-
Journal
CEREAL CHEMISTRY
Volume 85, Issue 2, Pages 218-223
Publisher
Wiley
Online
2008-03-28
DOI
10.1094/cchem-85-2-0218

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