NDLI: An improved method of adjusting flour moisture in studies on lipid binding

Content Provider	Scilit
Author	Davies, R. J. Daniels, N. W. R. Greenshields, R. N.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1969.tb01504.x/pdf
Ending Page	123
Page Count	7
Starting Page	117
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1969.tb01504.x
Journal	International Journal of Food Science & Technology
Issue Number	2
Volume Number	4
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-28
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Lipid Binding Improved Method Studies On Lipid Method of Adjusting Moisture in Studies Adjusting Flour Moisture
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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An improved method of adjusting flour moisture in studies on lipid binding