The role of lipids in baking. IV.—Some further properties of flour lipids and defatted flours
- 1 March 1957
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 8 (3) , 105-116
- https://doi.org/10.1002/jsfa.2740080302
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipidsJournal of the Science of Food and Agriculture, 1956
- Potassium Permanganate in the Kjeldahl Method for the Determination of Nitrogen in Organic SubstancesNature, 1955
- The role of glycerides in bakingJournal of the Science of Food and Agriculture, 1954
- The application of countercurrent methods to the fractionation of lipid material from human placentaBiochemical Journal, 1953
- THE DETERMINATION OF PHOSPHOLIPID PHOSPHORUSCanadian Journal of Research, 1949