Determination of cysteine hydrochloride, ascorbic acid and potassium bromate in admixture in bread improver formulations-Reference-Cited by-同舟云学术

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Determination of cysteine hydrochloride, ascorbic acid and potassium bromate in admixture in bread improver formulations

Published:1971-04 Issue:4 Volume:22 Page:173-175
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Barrett Stella,Croft A. G.,Hartley A. W.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference11 articles.

1. , & , Br. Bak. Ind. Res. Ass. Rep., 1961, No. 59, and 1962, No. 62

2. Br. Bak. Ind. Res. Ass. Rep., 1964, No. 74

3. & , Chemy Ind., 1960, p. 1257

4. Non-stationary platinum electrodes for the amperometric determination of cysteine and cystine

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1. Effects of vitamin C on the structural and functional characteristics of wheat gluten;Grain & Oil Science and Technology;2022-06

2. Bakery Products;Elementary Food Science;2022-05-29

3. Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy;Journal of the Science of Food and Agriculture;1983-11

4. Analytical applications of o-hydroxymercuribenzoic acid, dithiofluorescein and mercurated fluorescein;Talanta;1977-06

5. DETERMINATION OF TOTAL BROMINE AND OF BROMATE IN BARLEY AND MALT;Journal of the Institute of Brewing;1972-03-04

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