Fatty Acids in Food Cereal Grains and Grain Products-Reference-Cited by-同舟云学术

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Fatty Acids in Food Cereal Grains and Grain Products

Published:2007-11-19 Issue: Volume: Page:303-316
ISSN:2154-5014
Container-title:Fatty Acids in Foods and their Health Implications,Third Edition
language:
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Author:

Becker Robert

Publisher

CRC Press

Reference62 articles.

1. The proportions and chemical compositions of hand-dissected anatomical parts of pearl millet

2. The variation in chemical composition of Swedish barleys

3. Bitter compounds: Occurrence and structure‐activity relationships

Cited by 4 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. Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins;Journal of Animal Science;2022-05-23

2. Exploitation of Brewing Industry Wastes to Produce Functional Ingredients;Brewing Technology;2017-07-19

3. Wheat bread biofortification with rootlets, a malting by-product;Journal of the Science of Food and Agriculture;2013-04-19

4. Replacing canola meal as the major protein source with wheat dried distillers’ grains alters omasal fatty acid flow and milk fatty acid composition in dairy cows;Canadian Journal of Animal Science;2013-03

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