Binding and extractability of wheat flour lipid after dough formation
- 30 June 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (7), 297-301
- https://doi.org/10.1002/jsfa.2740170703
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking qualityJournal of the Science of Food and Agriculture, 1964
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- A method for quantitatively isolating “hydrolysate lipids” from biological materials, and its use as a reference method for determining “fats” in foodsThe Analyst, 1964
- A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATIONCanadian Journal of Biochemistry and Physiology, 1959
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957