Variation in polar lipids located on the surface of wheat starch

Journal of Cereal Science

Volumn 51, Issue 1, 2010, Pages 73-80

  Finnie, S M ^a   Jeannotte, R ^a   Morris, C F ^b   Giroux, M J ^c   Faubion, J M ^a  

^a KANSAS STATE UNIVERSITY   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c MONTANA STATE UNIVERSITY   (United States)

Author keywords

Batter; Dough; Electrospray ionization tandem mass spectrometry; Polar lipids; Puroindoline; Starch isolation; Wheat starch

Indexed keywords

TRITICUM AESTIVUM;

EID: 73549083625     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.09.007     Document Type: Article

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