FAT SYSTEMS FOR BAKERY PRODUCTS

[1] BAILEY AE, 1964, BAILEYS INDUSTRIAL O

[2] BALDWIN RR, 1965, CEREAL SCI TODAY, V10, P452

[3] LIPIDS OF WHEAT FLOUR .1. CHARACTERIZATION OF GALACTOSYLGLYCEROL COMPONENTS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1956, 78 (15) : 3735 - 3738

[4] COOK CH, 1965, BAK DIG, V39, P48

[5] COOKSON M. A., 1957, Journal of the Science of Food and Agriculture, V8, P105, DOI 10.1002/jsfa.2740080302

[6] COTTON RH, 1971, CEREAL SCI TODAY, V16, P188

[7] DESTEFANIS VA, 1971, 55 ANN M AM ASS CER

[8] KNIGHTLY WH, 1969, 45 P ANN M HSBE, P128

[9] LEE CC, 1963, CEREAL CHEM, V40, P415

[10] MASON LH, 1958, CEREAL CHEM, V35, P435

[1] BAILEY AE, 1964, BAILEYS INDUSTRIAL O

[2] BALDWIN RR, 1965, CEREAL SCI TODAY, V10, P452

[3] LIPIDS OF WHEAT FLOUR .1. CHARACTERIZATION OF GALACTOSYLGLYCEROL COMPONENTS [J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1956, 78 (15) : 3735 - 3738

[4] COOK CH, 1965, BAK DIG, V39, P48

[5] COOKSON M. A., 1957, Journal of the Science of Food and Agriculture, V8, P105, DOI 10.1002/jsfa.2740080302

[6] COTTON RH, 1971, CEREAL SCI TODAY, V16, P188

[7] DESTEFANIS VA, 1971, 55 ANN M AM ASS CER

[8] KNIGHTLY WH, 1969, 45 P ANN M HSBE, P128

[9] LEE CC, 1963, CEREAL CHEM, V40, P415

[10] MASON LH, 1958, CEREAL CHEM, V35, P435