Wheat Grain Lipids and their Role in the Bread-making Process-Reference-Cited by-同舟云学术

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Wheat Grain Lipids and their Role in the Bread-making Process

Published:1987 Issue: Volume: Page:79-107
ISSN:
Container-title:Recent Advances in Chemistry and Technology of Fats and Oils
language:
Short-container-title:

Author:

Barnes P. J.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-011-7471-8_6.pdf

Reference52 articles.

1. Morrison, W. R. (1978). Adv. Cereal Sci. Technol., 2, 221–348.

2. Morrison, W. R. (1983). In Lipids in Cereal Technology. Ed. P. J. Barnes. Academic Press, London, 11–32.

3. Hargin, K. D. and Morrison, W. R. (1980). J. Sci. Food Agric., 31, 877–88.

4. Acker, L. (1974). Getreide Mehl Brot, 28, 181–7.

5. Morrison, W. R. (1981). Starke, 33, 408–10.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Molecular Structure and Baking Performance of Individual Glycolipid Classes from Lecithins;Journal of Agricultural and Food Chemistry;2009-05-28

2. Glycolipid Analysis in Wheat Grains;Modern Methods of Plant Analysis;1992

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