LIPIDS IN WHEAT FROM VARIOUS CLASSES AND VARIETIES

被引：25

作者：

POMERANZ, Y

CHUNG, O

ROBINSON, RJ

机构：

来源：

关键词：

D O I：

10.1007/BF02641278

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：511 / &

共 19 条

[1] CARTER HE, 1965, ANN REV BIOCHEM, V34, P110
[2] CHANGES IN LIPID COMPOSITION IN MATURING WHEAT
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POMERANZ, Y
[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (04) : 577 - &
[3] OCCURRENCE OF GLYCOLIPIDS IN LENS OF HUMAN EYE
FELDMAN, GL
FELDMAN, LS
ROUSER, G
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (08) : 742 - &
[4] FISHER N, 1962, RECENT ADVANCES FOOD, V1, P226
[5] HAWTHORN J, 1962, RECENT ADVANCES F ED, V1, P226
[6] HIYNKA I, 1964, WHEAT CHEMISTRY T ED, P353
[7] CHANGES IN UREA-DISPERSIBILITY OF PROTEINS DURING MATURATION
HOSENEY, RC
FINNEY, KF
POMERANZ, Y
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (06) : 273 - &
[8] MECHAM DK, 1964, WHEAT CHEMISTRY TECH, P353
[9] NELSON JH, 1963, CEREAL CHEM, V40, P337
[10] LIPID COMPOSITION OF WHEAT FLOURS VARYING WIDELY IN BREAD-MAKING POTENTIALITIES
POMERANZ, Y
CHUNG, O
ROBINSON, RJ
[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1966, 43 (01) : 45 - &