Effect of baking process on the benzoquinones secreted by the confused flour beetles,Tribolium confusum (Du Val), in biscuits made from different types of infested flour
The experiment was conducted to estimate the levels of benzoquinones in biscuits that were baked at 180 ± 5°C for 20 minutes with five different types of flour: wheat flour, barley, white maize, sorghum and oats, infested with the confused flour beetles, Tribolium confusum (Du Val) and stored for th...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Fayoum University, Faculty of Agriculture
2022-09-01
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| Col·lecció: | Fayoum Journal of Agricultural Research and Development |
| Matèries: | |
| Accés en línia: | https://fjard.journals.ekb.eg/article_266815_5034dc5fdf486d989ffe3aea350d1fc7.pdf |
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