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Composition of the fatty acids and triacylglycerols of wheat germ flakes

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References

  1. T. K. Kolunkova, A. S. Talalaev, G. N. Sandakova, et al., Methods of Improving the Quality of Grain and Grain Products and Increasing the Variety of Groats, Flour and Bread [in Russian], Abstracts of Lectures at an All-Union Conference, Moscow, Vol V (1969), p. 132.

  2. Handbook on Methods of Investigation, Technical and Chemical Control, and the Accounting of Production in the Oils and Fats Industry [in Russian], Leningrad, Vol. V (1968), p. 125.

  3. M. Kates, Techniques of Lipidology, American Elsevier, New York (1972) [Russian translation, Moscow (1975), p. 85].

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Authors and Affiliations

  1. Bukhara Technological Institute of the Food and Light Industries, USSR

    K. Kh. Mazhidov, R. A. Makhmudov & Yu. I. Makienko

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  1. K. Kh. Mazhidov
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  2. R. A. Makhmudov
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  3. Yu. I. Makienko
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Mazhidov, K.K., Makhmudov, R.A. & Makienko, Y.I. Composition of the fatty acids and triacylglycerols of wheat germ flakes. Chem Nat Compd 32, 208–209 (1996). https://doi.org/10.1007/BF01373861

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  • DOI: https://doi.org/10.1007/BF01373861

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