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Published in 2017 at "Foods"
DOI: 10.3390/foods6120111
Abstract: The present study aimed to evaluate the effects of long-term storage on the carotenoid pigments present in whole-grain flours prepared from durum wheat and tritordeum. As expected, higher storage temperatures showed a catabolic effect, which…
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Keywords:
storage;
carotenoid retention;
wheat;
storage temperatures ... See more keywords