Glycolipid Analysis in Wheat Grains

Author:

Larsen N. G.

Publisher

Springer Berlin Heidelberg

Reference69 articles.

1. Barnes PJ (1987) Wheat grain lipids and their role in the bread-making process. In: Hamilton RJ, Bhati A (eds) Recent advances in chemistry and technology of fats and oils. Elsevier, London, pp 79–107

2. Bekes F, Zawistowska U, Bushuk W (1983) Protein — lipid complexes in the gliadin fraction. Cereal Chem 60: 371–378

3. Bekes F, Zawistowska U, Zillman RR, Bushuk W (1986) Relationship between lipid content and composition and loaf volume of twenty six common spring wheats. Cereal Chem 63:327— 331

4. Bell BM, Daniels DGH, Stewart BA (1987) Lipid compositions, baking qualities and other characteristics of wheat varieties grown in the UK. J Cereal Sci 5: 277–286

5. Berger M (1983) Composition lipidique de huit farines de blé tendre. Ind des Céréales 22: 5–26

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