Flour lipids and their effects in baking
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (1) , 53-58
- https://doi.org/10.1002/jsfa.2740280108
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Simple method for isolation of crude mono- and digalactosyl diglycerides from wheat flourBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1969
- The lipids of wheat III.—Further studies of the lipids of flours from single wheat varieties of widely varying baking qualityJournal of the Science of Food and Agriculture, 1966