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Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention

DEVIN J ROSE, Autor ; LYNN V OGDEN, Autor ; MICHAEL L DUNN, Autor ; OSCAR A PIKE, Autor

The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storag[...]

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