Impact of wheat lipids on the functionality of wheat flour
Bahrami, Niloufar (2016) Impact of wheat lipids on the functionality of wheat flour. PhD thesis, University of Nottingham.
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 to propose approaches for positive modification of the flours.
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