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September 1, 1966Journal of Food Science

Changes in Extractability of Lipids During Bread‐Making

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Authors

CCCHIEN‐MEI CHIUYPY. PomeranzWashington State University

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Cite This Study

CHIU et al. (1966) studied this question.

synapsesocial.com/papers/6a70689fc92390ac2d07c41ehttps://doi.org/10.1111/j.1365-2621.1966.tb01936.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The lipid composition of wheat flours varying widely in bread‐making potentialities1966 · 34 citations
  2. 2A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION1959 · 49,108 citations
  3. 3Structure of Milk Fat Triglycerides1964 · 62 citations