EFFECTS OF HUMIDITY AND THE CONTENT OF SPROUTED AND SPOILED BUCKWHEAT GRAINS ON THE CHANGES OF ACID NUMBER OF FAT AND GRAIN ACIDITY
The connection between buckwheat grain quality and the changes of the acid number of fat (AN) and grain acidity after eight months of storage has been investigated. Parameters of buckwheat with different content of moisture, germinated grains, and spoiled grains were determined. The studies performe...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2014-06-01
|
| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=3&article=6 |