Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components
- 1 April 1986
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 4 (2) , 179-192
- https://doi.org/10.1016/s0733-5210(86)80020-0
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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