Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference29 articles.
1. Wheat, Chemistry and Technology 1971, 2nd ed., p. 393 ( Ed.), St. Paul, Minn., Amer. Assocn. Cereal Chemists Inc.
2. Binding and extractability of wheat flour lipid after dough formation
3. Combination of thin layer chromatography and gas chromatography in the analysis on a microgram scale of lipids from wheat flour and wheat flour doughs
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