Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch
BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mech...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Published: |
Wiley
2014
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| Online Access: | https://eprints.nottingham.ac.uk/2627/ |