Changes of the lipids in the maize germ for farina production [starch industry]

Dokov, M.; Mechenov, G.

Changes of the lipids in the maize germ for farina production [starch industry]

1992

Dokov, M. | Mechenov, G. (Selskostopanska Akademiya, Sofia (Bulgaria))

The changes of some basic physico-chemical indexes of the lipids in the germ have been examined during steeping of maize corn for farina production. It has been established that those changes depend on the stay durability of the raw material in the water-acid medium.

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AGROVOC Keywords

acide gras germenes de cereales industria almidonera industrie de l'amidon lipide maicena

Bibliographic information

Published in

Khranitelna Promishlenost (Bulgaria) | Food Industry

Volume 41 Issue 4 ISSN 0205-3837

Pagination

pp. 22-23

Other Subjects

Acidos grasos; Germe de cereale; Amidon de mais; Propiedades fisico-quimicas; Lipidos; Propriete physicochimique

Language

Bulgarian

Note

5 ill., 5 ref. Summary (En)

Type

Summary

Corporate Author

Institut po Kriobiologiya i Liofilizatsiya, Sofia (Bulgaria). Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost

In AGRIS since: 1993-08-15

Format: AGRIS AP

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Changes of the lipids in the maize germ for farina production [starch industry]

1992

AGROVOC Keywords

Bibliographic information