Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by Np-Hplc-Elsd

AuthID
 P-002-PWN
3
Author(s)
Kalo, PJ
·
Document Type
Article
Year published
2011
Published
in CEREAL CHEMISTRY, ISSN: 0009-0352
Volume: 88, Issue: 4, Pages: 400-408 (9)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-80051688311
Wos: WOS:000294278300012
Source Identifiers
ISSN: 0009-0352
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