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	1.	A lipase based approach for studying the role of wheat lipids in bread making. [electronic resource] by Gerits, Lien R Pareyt, Bram Delcour, Jan A Producer: 20151015 In: Food chemistry vol. 156 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Native and enzymatically modified wheat (Triticum aestivum L.) endogenous lipids in bread making: a focus on gas cell stabilization mechanisms. [electronic resource] by Gerits, Lien R Pareyt, Bram Masure, Hanne G Delcour, Jan A Producer: 20150706 In: Food chemistry vol. 172 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Lipases as Processing Aids in the Separation of Wheat Flour into Gluten and Starch: Impact on the Lipid Population, Gluten Agglomeration, and Yield. [electronic resource] by Melis, Sara Pauly, Anneleen Gerits, Lien R Pareyt, Bram Delcour, Jan A Producer: 20170531 In: Journal of agricultural and food chemistry vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making. [electronic resource] by Janssen, Frederik Wouters, Arno G B Pareyt, Bram Gerits, Lien R Delcour, Jan A Waelkens, Etienne Derua, Rita Producer: 20191114 In: Food research international (Ottawa, Ont.) vol. 112 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)