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July 1, 1966Journal of the Science of Food and Agriculture

Binding and extractability of wheat flour lipid after dough formation

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Authors

MWM. WoottonHenley College

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M. Wootton (1966) studied this question.

synapsesocial.com/papers/6a869c01adfdeade3289c7cehttps://doi.org/10.1002/jsfa.2740170703
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Also Consider

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  1. 1A method for quantitatively isolating “hydrolysate lipids” from biological materials, and its use as a reference method for determining “fats” in foods1964 · 12 citations
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  3. 3Separation and composition of ‘polar’ wheat‐flour lipids1965 · 7 citations
  4. 4The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality1964 · 38 citations