Concepedia
Statistics
Publications
2
Citations
28
H-Index
Active since
1989
V. Humphrey-Taylor is an author specializing in cereal science, biochemistry, and breadmaking quality.
Publications per year
1989–1989
Glycolipid content as a breadmaking quality determinant in flours from New Zealand wheat blends
Nigel G. Larsen, V. Humphrey-Taylor, D. W. Baruch · Journal of Cereal Science · 1989 · 17 citations
Agriculture, Biochemistry, Food Science +11
The effect of laboratory and commercial milling on lipids and other physicochemical factors affecting the breadmaking quality of wheat flour
Nigel G. Larsen, D. W. Baruch, V. Humphrey-Taylor · Journal of Cereal Science · 1989 · 11 citations
Agriculture, Biochemistry, Food Science +17
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