Composition and contents of classes of neutral lipids in free, bound and starch lipid extracts of flour, sourdough and broa (Portuguese Sourdough Bread)

• Author(s): Rocha, J. M. ; Kalo, P. J. ; Malcata, F. X.
• Date: 2003
• Persistent ID: http://hdl.handle.net/10400.14/7014
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Document Type: Journal article
• Language: English
• Contributor(s): Veritati