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Relation of polar lipid content to mixing requirement and loaf volume potential of hard red winter wheat flour

Chung, O.K.

Relation of polar lipid content to mixing requirement and loaf volume potential of hard red winter wheat flour - 1982

ill. Includes ref

English

ISSN: 0009-0352

Subjects--Topical Terms:
Fats and oils
Flours and semolinas
Food composition
Wheat triticum spp.

Dewey Class. No.: 83-858746

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Knowledge Center Catalog

Relation of polar lipid content to mixing requirement and loaf volume potential of hard red winter wheat flour

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org

Knowledge Center Catalog

Relation of polar lipid content to mixing requirement and loaf volume potential of hard red winter wheat flour

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237. If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2021.
Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at
CIMMYT-Knowledge-Center@cgiar.org