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January 1, 1966Journal of the American Oil Chemists Society

The lipid composition of wheat flours varying widely in bread‐making potentialities

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Authors

YPY. PomeranzWashington State UniversityOCO. K. ChungUniversity of AkronRRR. J. RobinsonUnited States Department of Agriculture

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Cite This Study

Pomeranz et al. (1966) studied this question.

synapsesocial.com/papers/6a89315fab71709247a2bb3ahttps://doi.org/10.1007/bf02637279
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Also Consider

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  1. 1Quantitative two-dimensional thin-layer chromatography of naturally occurring phospholipids1964 · 209 citations
  2. 2The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipids1956 · 23 citations
  3. 3The lipids of wheat. II.—lipids of flours from single wheat varieties of widely varying baking quality1964 · 38 citations