Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms
Keywords: اتیلن دیامین تتراستات; Wheat flour aging; Storage; Thiol content; Amylose-lipid complex; Free fatty acid; DTNB; 5,5â²-dithio-bis(2-nitrobenzoic acid); AM-L; amylose-lipid; cv.; cultivar; DAG; diacyl glycerol; DSC; differential scanning calorimetry; DTT; dithiotreitol; dm;