Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
June 1, 1969International Journal of Food Science & Technology

An improved method of adjusting flour moisture in studies on lipid binding

View Full Paper
Ask AI
Bookmark
Share

Authors

RDR. J. DaviesNDN. W. R. DanielsTechnology Centre PragueRGR. N. GreenshieldsAston University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Davies et al. (1969) studied this question.

synapsesocial.com/papers/6a735c8730bc69be694e56bfhttps://doi.org/10.1111/j.1365-2621.1969.tb01504.x
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Changes in Extractability of Lipids During Bread‐Making1966 · 25 citations
  2. 2Binding and extractability of wheat flour lipid after dough formation1966 · 41 citations
  3. 3Quantitative Determination of Bound Water By NMR1968 · 55 citations
  4. 4Studies on the lipids of flour. III Lipid binding in breadmaking1966 · 47 citations