Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms
Author:
Affiliation:
1. KU Leuven Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) Leuven Belgium
Funder
Agentschap voor Innovatie door Wetenschap en Technologie
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12616
Reference188 articles.
1. Lipases or Esterases: Does It Really Matter? Toward a New Bio-Physico-Chemical Classification
2. Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs
3. Microbial Lipases and Their Industrial Applications: Review
4. Significance of lipid binding on the functional and nutritional profiles of single and multigrain matrices
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