Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage
- Author
- NIELSEN, Merete Møller1 ; HANSEN, Ase1
[1] University of Copenhagen, Faculty of LIFE Sciences, Dept Food Science, Quality & Technology, Rolighedsvej 30, 1958 Frederiksberg, Denmark - Source
Cereal chemistry. 2008, Vol 85, Num 6, pp 716-720, 5 p ; ref : 1/2 p
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Conservation aliment Entreposage Farine blé Qualité Stabilité Vitamine E Produit céréalier
- Keyword (en)
- Food preservation Warehousing Wheat flour Quality Stability Vitamin E Cereal product
- Keyword (es)
- Conservación alimento Almacenamiento Harina trigo Calidad Estabilidad Vitamina E Producto de cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20850132
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM-85-6-0716 
https://dx.doi.org/10.1094/CCHEM-85-6-0716
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