Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours
Zhen Yang, Ying Zhou, Jun‐Jie Xing, Xiao‐Na Guo, Ke‐Xue Zhu
Topics & Concepts
ExtrusionFood scienceChemistryLipaseLipid oxidationHydrolysisFatty acidHydrolytic degradationChromatographyEnzymeBiochemistryAntioxidantMaterials scienceMetallurgyFood composition and propertiesPhytochemicals and Antioxidant ActivitiesPlant Micronutrient Interactions and Effects