Cereal Chem 54:444 - 453.  |  VIEW ARTICLE
Lipid Content of Selected Cere al Grains and Their Milled and Baked Products.

J. L. Weihrauch and R. H. Matthews. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

A review of the literature and of unpublished information on the total lipid content and fatty acid composition of selected cereal grains and related products was made to determine the problems in evaluating and compiling data and the factors affecting fatty acid composition. Although lipid components represent a small amount of the nutrients in the cereal grains, they have both nutritional and functional significance.