The effect of baking powder residues on rancidity
- 1 September 1949
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 26 (9) , 481-484
- https://doi.org/10.1007/bf02651473
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- A laboratory method for determining the ability of antioxidants to stabilize fat in baked goodsJournal of Oil & Fat Industries, 1947
- Antioxidant properties of the fatty alcohol esters of gallic acidJournal of Oil & Fat Industries, 1947
- ANTIOXIDANTSAnnual Review of Biochemistry, 1947
- Oxidative deterioration of fats in cereal productsJournal of Oil & Fat Industries, 1945
- A study of the antioxidant effectiveness of several compounds on vegetable fats and oilsJournal of Oil & Fat Industries, 1944