QUANTITATIVE STUDIES OF WHEAT-FLOUR LIPIDS EXTRACTED WITH VARIOUS SOLVENTS BY AN ELUTION METHOD

被引：0

|

作者：

CLEMENTS, RL

机构：

来源：

CEREAL CHEMISTRY | 1977年 / 54卷 / 06期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：1198 / 1206

页数：9

相关论文

共 50 条

[1] WHEAT-FLOUR LIPIDS
MORRISON, WR
CEREAL FOODS WORLD, 1976, 21 (08) : 447 - 447
[2] EXTRACTABILITY OF WHEAT-FLOUR LIPIDS BY SOLVENTS THAT VARY IN SOLUBILITY PARAMETERS
CHUNG, OK
POMERANZ, Y
JACOBS, RM
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1979, 56 (02) : A194 - A194
[3] LIPIDS IN WHEAT-FLOUR DOUGHS
MANN, DL
MORRISON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (08) : 982 - 983
[4] COMPOSITION OF WHEAT-FLOUR LIPIDS
MACMURRAY, TA
MORRISON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (10) : 520 - +
[5] WHEAT-FLOUR LIPIDS IN BREADMAKING
CHUNG, OK
POMERANZ, Y
FINNEY, KF
CEREAL CHEMISTRY, 1978, 55 (05) : 598 - 618
[6] STUDIES ON BREADMAKING PROPERTIES OF WHEAT-FLOUR NONPOLAR LIPIDS
DESTEFANIS, VA
PONTE, JG
CEREAL CHEMISTRY, 1976, 53 (05) : 636 - 642
[7] CHANGES IN FLOUR LIPIDS DURING STORAGE OF WHEAT-FLOUR
CLAYTON, TA
MORRISON, WR
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1972, 23 (06) : 721 - &
[8] SEPARATION AND COMPOSITION OF POLAR WHEAT-FLOUR LIPIDS
WREN, JJ
SZCZEPAN.AD
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1965, 16 (03) : 161 - +
[9] EFFECT OF EMULSIFYING LIPIDS ON BAKING QUALITY OF WHEAT-FLOUR
NIERLE, W
ELBAYA, AW
BRUMMER, JM
FETT WISSENSCHAFT TECHNOLOGIE-FAT SCIENCE TECHNOLOGY, 1991, 93 (08): : 309 - 314
[10] 4-SPHINGENINE DERIVATIVES IN WHEAT-FLOUR LIPIDS
LAINE, R
RENKONEN, O
BIOCHEMISTRY, 1973, 12 (06) : 1106 - 1111

← 1 2 3 4 5 →