Storage Stability Studies on Pea Flour, Protein Concentrate and Starch
- 1 January 1979
- journal article
- research article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 12 (2) , 51-55
- https://doi.org/10.1016/s0315-5463(79)73055-0
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- The Flavor Of Fababeans As Affected By Heat And StorageCanadian Institute of Food Science and Technology Journal, 1977
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- STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid OxidationJournal of Food Science, 1972
- Changes in wheat flour damaged by mold during storage. Effects on lipid, lipoprotein, and proteinJournal of Agricultural and Food Chemistry, 1970
- Lipoxidase deactivation to improve stability, odor and flavor of full‐fat soy floursJournal of Oil & Fat Industries, 1969
- HYGROSCOPIC EQUILIBRIA FOR HULLS AND KERNELS OF SUNFLOWERSEED AND OATSCanadian Journal of Research, 1947
- THE SPONTANEOUS HEATING OF FLAXSEED AND SUNFLOWER SEED STORED UNDER ADIABATIC CONDITIONSCanadian Journal of Research, 1944