Content and stability of hexane extractable lipid at various steps of producing macaroni containing ground flaxseed

Journal of Food Processing and Preservation

Volumn 28, Issue 2, 2004, Pages 133-144

  Lee, Robert E ^a   Manthey, Frank A ^b   Hall III, Clifford A ^b  

^a Amerilab Technologies Inc   (United States)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DIAGNOSIS; DISEASES; FOOD PRESERVATION; FOOD PRESERVATIVES; HEALTH CARE; HORMONES; HYDRATION; LIPIDS; ORGANIC COMPOUNDS; OXIDATION; SYNTHESIS (CHEMICAL); THERMAL EFFECTS; VACUUM APPLICATIONS;

AUTOXIDATION; BLOOD SERUM; DENATURATION TEMPERATURE;

FOOD PRODUCTS;

EID: 3943109566     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.tb00816.x     Document Type: Article

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