@article{a1f664f863b64793880b3304725bb467,
title = "Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking",
keywords = "Free fatty acids, Gas-liquid chromatography, Starch-lipids, Sterol esters, QUANTITATIVE-ANALYSIS, EXOGENOUS LIPASE, CEREAL-GRAINS, METHYL-ESTERS, DOUGH, FLOUR, BINDING, BREAD, 416 Food Science",
author = "Rocha, {Joao M.} and Kalo, {Paavo J.} and {Xavier Malcata}, F.",
year = "2012",
month = mar,
doi = "10.1002/ejlt.201100208",
language = "English",
volume = "114",
pages = "294--305",
journal = "European journal of lipid science and technology : lipidomics, nutrition, health, engineering, analytics, chemistry",
issn = "1438-7697",
publisher = "Wiley-VCH",
number = "3",
}