Literature DB >> 5911853

Binding and extractability of wheat flour lipid after dough formation.

M Wootton.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1966        PMID： 5911853     DOI： 10.1002/jsfa.2740170703

Source DB:  PubMed          Journal:  J Sci Food Agric        ISSN： 0022-5142            Impact factor:   3.638


× No keyword cloud information.
  3 in total

1.  Quantitative content of total polar lipids in soybean seeds.

Authors:  A V Zhukov; A G Vereshchagin
Journal:  J Am Oil Chem Soc       Date:  1976-01       Impact factor: 1.849

2.  Combination of thin layer chromatography and gas chromatography in the analysis on a microgram scale of lipids from wheat flour and wheat flour doughs.

Authors:  A Graveland
Journal:  J Am Oil Chem Soc       Date:  1968-12       Impact factor: 1.849

3.  Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch.

Authors:  Niloufar Bahrami; Lina Yonekura; Robert Linforth; Margarida Carvalho da Silva; Sandra Hill; Simon Penson; Gemma Chope; Ian Denis Fisk
Journal:  J Sci Food Agric       Date:  2013-11-18       Impact factor: 3.638
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.