The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality
- 1 May 1964
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 15 (5), 325-341
- https://doi.org/10.1002/jsfa.2740150511
Abstract
No abstract availableKeywords
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