Author:
Frazier Peter J.,Daniels Norman W. R.,Eggitt Peter W. Russell
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference49 articles.
1. Cereal lipids. In Advances in Cereal Science and Technology (Ed.), American Association of Cereal Chemistry, St Paul, Minnesota, 1978, pp. 221–348.
2. Composition of wheat-flour lipids
3. The role of glycerides in baking
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