The role of lipids in baking. IV.—Some further properties of flour lipids and defatted flours-Reference-Cited by-同舟云学术

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The role of lipids in baking. IV.—Some further properties of flour lipids and defatted flours

Published:1957-03 Issue:3 Volume:8 Page:105-116
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Cookson M. A.,Ritchie M. L.,Coppock J. B. M.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference17 articles.

1. The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipids

2. Potassium Permanganate in the Kjeldahl Method for the Determination of Nitrogen in Organic Substances

Cited by 12 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. Studies on the rheological and gelatinization characteristics of waxy wheat flour;International Journal of Biological Macromolecules;2014-03

2. Inclusion of Oat Flour in the Formulation of Regular Salted Dried Noodles and Its Effects on Dough and Noodle Properties;Journal of Food Processing and Preservation;2012-06-19

3. Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour);Food / Nahrung;1981

4. Fat systems for bakery products;Journal of the American Oil Chemists' Society;1972-08

5. Relation Between Chemical Composition and Bread-Making Potentialities of Wheat Flour;Advances in Food Research;1968

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