Lipids in Flour from Gamma-Irradiated Wheat-Reference-Cited by-同舟云学术

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Lipids in Flour from Gamma-Irradiated Wheat

Published:2008-06-28 Issue:3 Volume:32 Page:315-317
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

CHUNG O.,FINNEY K. F.,POMERANZ Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1967.tb01320_32_3.x/fullpdf

Reference9 articles.

1. Effect of ionizing radiations on stability of fats;Chipault;Agr. Food Chew.,1966

2. Radiation sources for use in radiation preservatlon of foods;Dietz;Activities Report,1965

3. Influence of high-energy radiation on the oxidation of oleic acid and methyl oleate;Dugan;J. Am. Oil Chemists' Soc.,1956

4. Effect de l'irradiation sur les mates grasses alimentaries;Mercier;Ann. Nutrition Aliment.,1962

5. Lipid composition of wheat flours varying widely in bread-making potentialities;Pomeranz;J. Am. Oil Chemists' Soc.,1966

Cited by 6 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. Physicochemical properties of soybean oil extracted from γ-irradiated soybeans;Radiation Physics and Chemistry;1996-02

2. Physicochemical properties of soybean oil extracted from γ-irradiated soybeans;Radiation Physics and Chemistry;1995-10

3. Baked Products;Basic Food Chemistry;1983

4. EFFECTS OF GAMMA-IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES;Journal of Food Science;1978-01

5. Irradiation of cereal grains and cereal grain products;C R C Critical Reviews in Food Science and Nutrition;1975-10

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