Changes in the lipids of flour induced by treatment with chlorine dioxide or chlorine, and on storage
- 1 November 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (11) , 664-670
- https://doi.org/10.1002/jsfa.2740111112
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- The determination of tocopherols in oils, foods and feeding stuffsThe Analyst, 1959
- A new partition agent for use in the rapid separation of fatty acid esters by gas-liquid chromatographyBiochimica et Biophysica Acta, 1958
- The destruction of vitamin e in flour by chlorine dioxideJournal of the Science of Food and Agriculture, 1957
- Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. III.—Lipid changes and vitamin content of treated floursJournal of the Science of Food and Agriculture, 1956
- The Lipids in Flour: Oxidative Changes Induced by Storage and Improver TreatmentNature, 1954
- Determination of the stability of oils and fatsJournal of the Society of Chemical Industry, 1942