Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acids
- 1 November 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (11), 658-664
- https://doi.org/10.1002/jsfa.2740111111
Abstract
No abstract availableKeywords
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- Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. I.—The chemical composition of protein of treated floursJournal of the Science of Food and Agriculture, 1956
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- Studies of the spectral characteristics of alkali‐isomerized autoxidized fatty acidsJournal of Oil & Fat Industries, 1951