The effect of extractable lipid on the viscosity characteristics of corn and wheat starches
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. ‘Firmly-bound’ lysolecithin of wheat starch
2. The stability of wheat starch lipids in untreated and chlorine-treated cake flours
3. Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour
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