Effects of fluidized-bed drying and roasting on functional components and nutrients in wheat germ
碩士 === 輔仁大學 === 食品科學系碩士班 === 107 === Wheat germ, the most nutritious part of wheat, is rich in unsaturated fatty acids, protein, pantothenic acid, and vitamin E. Wheat germ contains lipase and lipoxygenase, their activities are therefore necessary to be inhibited through roasting and drying treatmen...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2018
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| Online Access: | http://ndltd.ncl.edu.tw/handle/sww4tg |