Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour.

Journal of the American Dietetic Association

Volumn 96, Issue 8, 1996, Pages 792-793

  Hansen, L ^a   Rose, M S ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACID;

ADULT; ARTICLE; BREAD; CHEMISTRY; FAT INTAKE; FEMALE; FLOUR; FOOD PRESERVATION; HUMAN; HUMIDITY; MALE; MIDDLE AGED; ODOR; PH; STANDARD; TASTE; TEMPERATURE; WHEAT;

ADULT; BREAD; DIETARY FATS; FATTY ACIDS, NONESTERIFIED; FEMALE; FLOUR; FOOD PRESERVATION; HUMANS; HUMIDITY; HYDROGEN-ION CONCENTRATION; MALE; MIDDLE AGED; ODORS; TASTE; TEMPERATURE; TRITICUM;

EID: 0030213357     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(96)00218-0     Document Type: Article

References (0)