ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] THE fat content of wheaten flour depends on the X rate of extraction, increasing from about 0-8 per cent at 40 per cent extraction to about 2-5 per cent in a wholemeal1. Flour is thus a relatively poor source of lipids; but they, together with lipid-soluble constituents, are important in problems ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/174449a0