ANTIOXIDANT EFFECT OF SOY AND COTTONSEED FLOURS IN RAW PASTRY MIXES AND BAKED PASTRY1
- 1 January 1951
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 16 (1-6) , 39-42
- https://doi.org/10.1111/j.1365-2621.1951.tb17346.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- RATION BISCUITS: V. EFFECTS OF KIND AND CONCENTRATION OF VARIOUS CONSTITUENTS ON KEEPING QUALITYCanadian Journal of Research, 1949
- ANTIOXIDANT EFFECT OF SOYBEAN FLOUR IN FROZEN PASTRY1Journal of Food Science, 1947