4Panozzo,J.F,Hannah,M.C,O Brien,L.The Relationship of Free Lipids and Flour Protein to Breadmaking Quality[].Journal of Cereal Science.1993 被引量:1
5Bechtel,D.B.,Pomeranz,Y.,Pomeranz,Y.The rice kernel[].Advances in Cereal Science and Technology Vol.1980 被引量:1
6Ukai T,Urade R.Cooperation of phosphatidylcholine with en-dogenous lipids of wheat flour for an increase in dough volume[].Food Chemistry.2007 被引量:1
7P. Prabhasankar,M. Vjaya Kumar,B.R.Lokesh Distribution of free lipids and their fractions in wheat flour milledstreams[].Food Chemistry.2000 被引量:1
8Sun Hui,Yan Shuping,Jiang Weili,et al.Contribution of lipid to physicochemical prop-erties and Mantou-making quality of wheat flour[].Food Chemistry.2010 被引量:1