High-ratio yellow cake. The starch cake as a model system for response to chlorine
- 1 December 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (12), 1861-1868
- https://doi.org/10.1002/jsfa.2740261209
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- CommentNursing Ethics, 1998
- MOLECULAR PROPERTIES OF THE STARCH COMPONENTS AND THEIR RELATION TO THE STRUCTURE OF THE GRANULEAnnals of the New York Academy of Sciences, 1973
- Heat treatment of flour as an alternative to chlorinationInternational Journal of Food Science & Technology, 1970