Solvent solubility parameter and flour moisture effects on lipid extractability
- 1 April 1984
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 61 (4) , 793-797
- https://doi.org/10.1007/bf02672139
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Selective extraction and quantitative analysis of non‐starch and starch lipids from wheat flourJournal of the Science of Food and Agriculture, 1975
- An improved method of adjusting flour moisture in studies on lipid bindingInternational Journal of Food Science & Technology, 1969
- Über die Lipide der Weizenstärke. III. Mitt. Die übrigen Lipide der Weizenstärke sowie die Lipide anderer StärkeartenStarch ‐ Stärke, 1967
- Binding and extractability of wheat flour lipid after dough formationJournal of the Science of Food and Agriculture, 1966
- The lipid composition of wheat flours varying widely in bread‐making potentialitiesJournal of Oil & Fat Industries, 1966