Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product
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DOI: 10.1016/j.lwt.2017.04.078
Abstract: Abstract The objectives of this study were to investigate quality changes in whole flour of immature wheat (WFIW) stored during 24 wk at different temperatures (0, 25, 35 or 45 °C) and to develop Arrhenius models to predict… read more here.
Keywords: flour immature; consumer acceptance; quality; whole flour ... See more keywords