title: Sensory acceptability is inversely related to development of fat rancidity in bread made from stored flour.
authors.affiliation: Nutrition and Food Science Department, South Dakota State University, Brookings 57007-0497, USA.
authors.forename: L
authors.initials: L
authors.lastname: Hansen
authors.forename: M S
authors.initials: MS
authors.lastname: Rose
mesh_terms: D000328:Adult; D001939:Bread / Q000592:standards*; D004041:Dietary Fats / Q000592:standards*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005260:Female; D005433:Flour / Q000592:standards*; D005519:Food Preservation; D006801:Humans; D006813:Humidity; D006863:Hydrogen-Ion Concentration; D008297:Male; D008875:Middle Aged; D009812:Odorants; D013649:Taste; D013696:Temperature; D014908:Triticum / Q000737:chemistry / Q000592:standards*
chemical_list: D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified