## Abstract This research effort was aimed at assessing the changes in extractable neutral lipids (NL) throughout the baking process of __Broa__, a Portuguese traditional sourdough bread. NL were accordingly isolated, purified and quantitated β starting from nonβstarch lipid (NSL) and starch lipid
β¦ LIBER β¦
Selective extraction and quantitative analysis of non-starch and starch lipids from wheat flour
β Scribed by William R. Morrison; David L. Mann; Wong Soon Anne M. Coventry
- Publisher
- John Wiley and Sons
- Year
- 1975
- Tongue
- English
- Weight
- 902 KB
- Volume
- 26
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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