Functional properties of individual classes of phospholipids in breadmaking
Keywords: Wheat; Phospholipids; Functional properties; Phosphatidic acid derivatives; CER; ceramides; DATEM; diacetyltartaric acid esters of mono- and diglycerides; GANG; gangliosides; HPTLC; high-performance thin layer chromatography; LPE; lysophosphatidylethanola