Optimization of temperature, time and lactic acid concentration to inactivate lipoxygenase and preserve phytase activity in barley (cv. Blenheim) during soaking.
Journal article, 1997
Author
Rutgersson Annika
Eva-Lotta Bergman
Department of Food Science
Hans Lingnert
Ann-Sofie Sandberg
Chalmers, Department of Chemistry and Bioscience, Food Science
Cereal Chemistry
Vol. 74 6 727-732
Subject Categories
Food Science
Areas of Advance
Life Science Engineering (2010-2018)