LIPIDS IN WHEAT KERNELS OF VARYING SIZE

被引：6

作者：

CHIU, CM

POMERANZ, Y

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1967.tb09700.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：422 / &

共 18 条

[1] CHANGES IN EXTRACTABILITY OF LIPIDS DURING BREAD-MAKING
CHIU, CM
POMERANZ, Y
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[2] COOKSON M. A., 1956, Journal of the Science of Food and Agriculture, V7, P72, DOI 10.1002/jsfa.2740070114
[3] CREWE J, 1951, CEREAL CHEM, V28, P40
[4] CHANGES IN LIPID COMPOSITION IN MATURING WHEAT
DAFTARY, RD
POMERANZ, Y
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 577 - &
[5] FISHER N, 1964, J SCI FOOD AGR, V45, P325
[6] HINTON JJC, 1959, CEREAL CHEM, V36, P19
[7] HINTON JJC, 1962, CEREAL CHEM, V39, P341
[8] MACMASTERS MM, 1964, WHEAT CHEMISTRY TECH
[9] MANGELS CE, 1925, CEREAL CHEM, V2, P107
[10] ENDOSPERM LIPIDS OF 3 CANADIAN WHEATS
MCKILLICAN, ME
SIMS, RPA
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (05) : 340 - &