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- [1] STUDIES ON LIPIDS OF FLOUR .4. FACTORS AFFECTING LIPID BINDING IN BREADMAKINGJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1969, 20 (03) : 129 - &DANIELS, NWRRICHMOND, JWEGGITT, PWRCOPPOCK, JBM
- [2] WHEAT LIPIDS - LIPID-BINDING IN BREADMAKINGCEREAL FOODS WORLD, 1976, 21 (08) : 447 - 447FRAZIER, PJDANIELS, NWR
- [3] STUDIES ON BREADMAKING PROPERTIES OF NONPOLAR WHEAT FLOUR LIPIDSCEREAL SCIENCE TODAY, 1971, 16 (09): : 310 - &DESTEFAN.VAPONTE, JG
- [4] FUNCTIONAL-PROPERTIES OF SURFACTANTS IN BREADMAKING .3. EFFECTS OF SURFACTANTS AND SOY FLOUR ON LIPID-BINDING IN BREADSCEREAL CHEMISTRY, 1981, 58 (03) : 220 - 226CHUNG, OKTSEN, CCROBINSON, RJ
- [5] STUDIES ON BREADMAKING PROPERTIES OF WHEAT-FLOUR NONPOLAR LIPIDSCEREAL CHEMISTRY, 1976, 53 (05) : 636 - 642DESTEFANIS, VAPONTE, JG
- [6] WHEAT-FLOUR LIPIDS IN BREADMAKINGCEREAL CHEMISTRY, 1978, 55 (05) : 598 - 618CHUNG, OKPOMERANZ, YFINNEY, KF
- [7] STUDIES ON LIPIDS OF FLOUR .5. EFFECT OF AIR ON LIPID BINDINGJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (07) : 377 - &DANIELS, NWRWOOD, PSEGGITT, PWRCOPPOCK, JBM
- [8] THE RELATIONSHIP OF FREE LIPIDS AND FLOUR PROTEIN TO BREADMAKING QUALITYJOURNAL OF CEREAL SCIENCE, 1993, 17 (01) : 47 - 62PANOZZO, JFHANNAH, MCOBRIEN, LBEKES, F
- [9] STUDIES ON LIPID IN PERSIMMON .3. TOTAL LIPIDS AND NEUTRAL LIPIDS IN FRUITS OF PERSIMMONJOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1982, 29 (08): : 484 - 489SUZUKI, KITOH, STSUYUKI, H
- [10] EFFECT OF ADDITION OF INSTANT CORN FLOUR IN RHEOLOGICAL CHARACTERISTICS OF WHEAT-FLOUR AND BREADMAKING .3.ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1993, 43 (04) : 321 - 326MARTINEZ, FELDAHS, AA