Lipid Changes during Storage of Milled Hulless Barley Products
This study was initiated to monitor lipid degradation in milled barley flours and a steam-rolled barley flake under both accelerated and standard conditions.
Chemistry and Geology
Fastnaught, C.E., Berglund, P.T., Dudgeon, A.L., & Haldey, M. (2006) Lipid changes during storage of milled hulless barley products. Cereal Chemistry, 83(4), 424-427. https://doi.org/10.1094/CC-83-0424
Publisher's Copyright and Source
Copyright © 2006 AACC International, Inc.