Lipids in Dissected Wheat and Other Cereal Grains
✍ Scribed by W. R. Morrison
- Book ID
- 112824345
- Publisher
- Springer-Verlag
- Year
- 1982
- Tongue
- English
- Weight
- 81 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0003-021X
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Lipids in Cereal Technology
## Abstract The lipids of barley, oats and rye have been extracted with ether‐ethanol mixtures and separated by precipitation with acetone into glyceride and phosphatide fractions. The phosphatide has been further fractionated into ethanol‐soluble (lecithin) and ethanoi‐insoluble portions. The fat
## Abstract Phosphatidic acids and phosphatidylinositols have been isolated from the lipids of barley, oats and rye. The fatty‐acid composition of the fractions has been studied by gas‐liquid chromatography, and analyses obtained are compared with those for corresponding cereal oils as extracted by