Impact of wheat lipids on the functionality of wheat flour

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Impact of wheat lipids on the functionality of wheat flour

Lipids are minor constituents of wheat flour, but are functional in bread making. As a result they have been extensively studied, but the published results are conflicting. It was therefore the objective of this study to understand better the impact of wheat lipids on wheat flour functionality and t...

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Bibliographic Details
Main Author:	Bahrami, Niloufar
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2016
Online Access:	https://eprints.nottingham.ac.uk/33526/

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