Wheat (Triticum aestivum L.) flour free lipid fractions negatively impact the quality of sponge cake
Keywords: اسیدهای چرب آِزاد; hex; hexane; hex:isoprop; hexane:isopropanol (3:2 v/v); FFL; free flour lipid; BFL; bound flour lipid; LMW-S; low molecular weight surfactants; MAG; monoacylglycerols; dm; dry matter; TAG; triacylglycerols; FFA; free fatty acids; WSB; water saturated buta