CHANGES IN WHEAT LIPIDS DURING MIXING AND RESTING OF FLOUR-WATER DOUGHS

被引：44

作者：

MANN, DL ^{[1
]}

MORRISON, WR ^{[1
]}

机构：

[1] UNIV STRATHCLYDE,DEPT FOOD SCI & NUTR,131 ALBION ST,GLASGOW G1 1SD,SCOTLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1974年 / 25卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740250907

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1109 / 1119

页数：11

共 33 条

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[2]

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[5] CHANGES IN FLOUR LIPIDS DURING STORAGE OF WHEAT-FLOUR [J].

CLAYTON, TA ;

MORRISON, WR .

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[6]

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[7] STUDIES ON LIPIDS OF FLOUR .3. LIPID BINDING IN BREADMAKING [J].

DANIELS, NWR ;

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EGGITT, PWR ;

COPPOCK, JBM .

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[8]

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[9] CHANGES IN PHOSPHOLIPID COMPOSITION OF A WINTER-WHEAT CULTIVAR DURING GERMINATION AT 2 C AND 24 C [J].

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ANDREWS, CJ ;

KATES, M .

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[10]

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