Carr, N O <br/><br/>
Lipid interactions in breadmaking.  [electronic resource] 

 -  Critical reviews in food science and nutrition  1992 
 - 237-58 p.  digital 
<br/><br/> Publication Type: Journal Article; Review 
<br/><br/><label>ISSN: </label>1040-8398 
<br/><br/><label>Standard No.: </label>10.1080/10408399209527571  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread<br/>Cooking<br/>Fats--chemistry<br/>Glutens--chemistry<br/>Plant Proteins--chemistry<br/>Triticum