Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making
Keywords: تری گلیسرید یا تری آسیل گلیسرول; Wheat lipids; HPLC-ELSD; Mass spectrometry; Bread making; AM-L; Amylose-lipid; AU; Arbitrary units; BL(s); Bound lipid(s); DGDG; Digalactosyldiacylglycerol; DGMG; Digalactosylmonoacylglycerol; Dm; Dry matter; ELSD; Evaporative light scattering detector; E