Changes in Lipid Metabolites and Enzyme Activities of Wheat Flour during Maturation
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DOI: 10.3390/foods13162537
Abstract: The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch and gluten protein modifications, the impact of lipid changes… read more here.
Keywords: maturation; flour maturation; changes lipid; lipid metabolites ... See more keywords