Composition of Neutral Lipid Classes and Content of Fatty Acids Throughout Sourdough Breadmaking

AuthID
 P-002-CMV
3
Author(s)
Kalo, PJ
·
Tipo de Documento
Article
Year published
2012
Publicado
in EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, ISSN: 1438-7697
Volume: 114, Número: 3, Páginas: 294-305 (12)
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Publication Identifiers
SCOPUS: 2-s2.0-84858273464
Wos: WOS:000301349100008
Source Identifiers
ISSN: 1438-7697
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