Relationships of free lipids with quality factors in hard winter wheat flours

Cereal Chemistry

Volumn 79, Issue 2, 2002, Pages 274-278

  Ohm, J B ^a   Chung, O K ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CROPS; FOOD PRODUCTS; LIPIDS; PLANTS (BOTANY);

FREE LIPIDS; GLYCO LIPIDS; MIXOGRAPH; NEGATIVE CORRELATION; POSITIVE CORRELATIONS; QUALITY FACTORS; QUALITY PARAMETERS; WHEAT FLOURS; WINTER WHEAT; WINTER WHEAT (TRITICUM AESTIVUM L);

MIXING;

DIGALACTOSYLDIGLYCERIDE DERIVATIVE; GALACTOSYLDIGLYCERIDE DERIVATIVE; GLUTEN; GLYCOLIPID; LIPID; UNCLASSIFIED DRUG; WATER;

ARTICLE; BREAD; CEREAL; CHEMICAL COMPOSITION; COMBINATORIAL CHEMISTRY; COMPUTER PREDICTION; CORRELATION ANALYSIS; CULTIVAR; DOUGH; FLUOR; GRAIN HARDNESS; GRAIN PROTEIN CONTENT; GRAIN YIELD; GROWING SEASON; HARDNESS; LINEAR SYSTEM; LIPID ANALYSIS; LIPID COMPOSITION; MATHEMATICAL COMPUTING; PRODUCT RECOVERY; PROTEIN CONTENT; QUALITY CONTROL; WATER ABSORPTION; WHEAT; WINTER;

TRITICUM; TRITICUM AESTIVUM;

EID: 0036123705     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2002.79.2.274     Document Type: Article

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