Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acids

Author:

Daniels N. W. R.,Eggitt P. W. Russell,Coppock J. B. M.

Publisher

Wiley

Subject

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

Reference18 articles.

1. & , ‘Bread’, 1954, p. 83 (London: Constable)

2. The natural ageing of flour

3. , , & , Chem. & Ind., 1957, p. 1179

Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Mass spectral identification and gas chromatographic determination of chlorinated bleaching adducts in flour-containing food items;Journal of Agricultural and Food Chemistry;1992-03

2. Baked Products;Basic Food Chemistry;1983

3. Cereal Foods Today and Tomorrow;International Journal of Food Sciences and Nutrition;1980-01

4. References;Food Processing and Nutrition;1978

5. Comprehensive evaluation offatty acids in foods;Journal of the American Dietetic Association;1976-04

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