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- [1] STUDIES ON LIPIDS OF FLOUR .3. LIPID BINDING IN BREADMAKINGJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1966, 17 (01) : 20 - &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] STUDIES ON BREADMAKING PROPERTIES OF WHEAT-FLOUR NONPOLAR LIPIDSCEREAL CHEMISTRY, 1976, 53 (05) : 636 - 642DESTEFANIS, VAPONTE, JG
- [5] THE EFFECT OF LABORATORY AND COMMERCIAL MILLING ON LIPIDS AND OTHER PHYSICOCHEMICAL FACTORS AFFECTING THE BREADMAKING QUALITY OF WHEAT-FLOURJOURNAL OF CEREAL SCIENCE, 1989, 9 (02) : 139 - 148LARSEN, NGBARUCH, DWHUMPHREYTAYLOR, VJ
- [6] 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
- [7] DEFATTED AND RECONSTITUTED WHEAT FLOURS .4. EFFECTS OF FLOUR LIPIDS ON PROTEIN EXTRACTABILITY OF FLOURS VARYING IN BREADMAKING QUALITYCEREAL FOODS WORLD, 1977, 22 (09) : 481 - 481CHUNG, OKPOMERANZ, YHWANG, EC
- [8] FUNCTIONAL (BREADMAKING) AND BIOCHEMICAL PROPERTIES OF WHEAT FLOUR COMPONENTS .4. GLIADIN-LIPID-GLUTENIN MEMBRANE IN WHEAT GLUTENCEREAL SCIENCE TODAY, 1969, 14 (03): : 91 - +HOSENEY, RCFINNEY, KFPOMERANZ, Y
- [9] FACTORS AFFECTING THE BREADMAKING POTENTIAL OF 4 SECONDARY HEXAPLOID TRITICALESCEREAL CHEMISTRY, 1986, 63 (03) : 263 - 267MACRI, LJBALLANCE, GMLARTER, EN
- [10] STUDIES ON LIPIDS OF FLOUR .2. CHEMICAL AND TOXICOLOGICAL STUDIES ON LIPID OF CHLORINE-TREATED CAKE FLOURJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (12) : 883 - &DANIELS, NWRFRAPE, DLEGGITT, RPWCOPPOCK, JBM