WHEAT-FLOUR LIPIDS

被引：0

作者：

MORRISON, WR ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,GLASGOW G1 1SD,SCOTLAND

来源：

CEREAL FOODS WORLD | 1976年 / 21卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：447 / 447

页数：1

共 50 条

[1] WHEAT-FLOUR LIPIDS IN BREADMAKING
CHUNG, OK
POMERANZ, Y
FINNEY, KF
[J]. CEREAL CHEMISTRY, 1978, 55 (05) : 598 - 618
[2] LIPIDS IN WHEAT-FLOUR DOUGHS
MANN, DL
MORRISON, WR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (08) : 982 - 983
[3] COMPOSITION OF WHEAT-FLOUR LIPIDS
MACMURRAY, TA
MORRISON, WR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (10) : 520 - +
[4] CHANGES IN FLOUR LIPIDS DURING STORAGE OF WHEAT-FLOUR
CLAYTON, TA
MORRISON, WR
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) : 721 - &
[5] SEPARATION AND COMPOSITION OF POLAR WHEAT-FLOUR LIPIDS
WREN, JJ
SZCZEPAN.AD
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (03) : 161 - +
[6] EFFECT OF EMULSIFYING LIPIDS ON BAKING QUALITY OF WHEAT-FLOUR
NIERLE, W
ELBAYA, AW
BRUMMER, JM
[J]. FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (08): : 309 - 314
[7] 4-SPHINGENINE DERIVATIVES IN WHEAT-FLOUR LIPIDS
LAINE, R
RENKONEN, O
[J]. BIOCHEMISTRY, 1973, 12 (06) : 1106 - 1111
[8] STUDIES ON BREADMAKING PROPERTIES OF WHEAT-FLOUR NONPOLAR LIPIDS
DESTEFANIS, VA
PONTE, JG
[J]. CEREAL CHEMISTRY, 1976, 53 (05) : 636 - 642
[9] EXTRACTABILITY OF WHEAT-FLOUR LIPIDS BY SOLVENTS THAT VARY IN SOLUBILITY PARAMETERS
CHUNG, OK
POMERANZ, Y
JACOBS, RM
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (02) : A194 - A194
[10] DISTRIBUTION AND COMPOSITION OF THE LIPIDS IN STARCH FRACTIONS FROM WHEAT-FLOUR
WHATTAM, J
CORNELL, HJ
[J]. STARCH-STARKE, 1991, 43 (04): : 152 - 156

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