Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products-Reference-Cited by-同舟云学术

Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

Published:2019-11 Issue: Volume:298 Page:125002
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Melis Sara^ORCID,Meza Morales Walter R.,Delcour Jan A.

Funder

Institute for the Promotion of Innovation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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5. Lipid interactions in breadmaking;Carr;Critical Reviews in Food Science and Nutrition,1992

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