Flour blending based on crude fat is more crucial than ash content in view of prolonged quality assurrance

Journal of Food Processing and Preservation

Volumn 34, Issue 1, 2010, Pages 104-126

  Lin, Li Yun ^a   Peng, Chiung Chi ^b   Wu, Tsung Han ^c   Yu, Tung Hsi ^c   Chen, Cheng Chang ^c   Wang, Hui Er ^a   Peng, Robert Y ^a  

^a HUNGKUANG UNIVERSITY   (Taiwan)

^b CHINA MEDICAL UNIVERSITY   (Taiwan)

^c DA YEH UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77949514550     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00353.x     Document Type: Article

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