Functionality of lipids and lipid-protein interactions in cereal-derived food products
Lipids and especially cereal lipids play a significant role in the processing and quality of cereals and baked cereal foods (bread, biscuits) and beverages (beer). Most of the physico-chemical mechanisms responsible for the lipid functionality has been investigated and recently the specific role of...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2003-01-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2003.0047 |