DETERMINATION OF BENZOYL PEROXIDE CONTENT IN WHEAT PRODUCTS BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00325.x/fullpdf
Reference19 articles.
1. Determination of benzoyl peroxide and benzoic acid in wheat flour by high-performance liquid chromatography and its identification by high-performance liquid chromatography-mass spectrometry;ABE-ONISHI;J. Chromatogr. A,2004
2. The influence of formulation and processing on stability of thiamin in three styles of Asian noodles;BUI;Food Chem,2007
3. High performance liquid chromatography determination of benzoyl peroxide in flour;GONG;Chin. J. Henan Univ,2006
4. Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality;HU;Food Res. Int,2007
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