TASTE PANEL PREFERENCE CORRELATED WITH LIPID-COMPOSITION OF BARLEY DRIED DISTILLERS GRAINS

被引：11

作者：

DAWSON, KR

OPALKA, JL

HETHER, NW

JACKSON, L

GRAS, PW

机构：

[1] NATL JEWISH HOSP & RES CTR,DEPT MED,DENVER,CO 80206

[2] MONTANA STATE UNIV,DEPT CHEM,BOZEMAN,MT 59717

[3] MONTANA STATE UNIV,DEPT PLANT PATHOL,BOZEMAN,MT 59717

来源：

关键词：

D O I：

10.1111/j.1365-2621.1984.tb13211.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：787 / 790

页数：4

共 20 条

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[2]

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[3]

EIDET IE, 1983, UNPUB QUICK BREADS M

[4] LIPID AND FATTY-ACID COMPOSITION OF BARLEY KERNELS [J].

FEDAK, G ;

DELAROCHE, I .

[5]

FINLEY JW, 1980, CEREAL CHEM, V57, P166

[6]

Kent N.L., 1975, TECHNOLOGY CEREALS

[7]

KISSELL LT, 1979, CEREAL CHEM, V56, P261

[8]

POMERANZ Y, 1976, BAKERS DIG, V12, P35

[9]

PRENTICE N, 1978, CEREAL CHEM, V55, P712

[10]

PRENTICE N, 1977, CEREAL CHEM, V54, P1084