The stability of wheat starch lipids in untreated and chlorine-treated cake flours
- 1 April 1978
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 29 (4) , 365-371
- https://doi.org/10.1002/jsfa.2740290411
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- Changes in flour lipids during the storage of wheat flourJournal of the Science of Food and Agriculture, 1972
- Chlorinated alcohols: IV. The chlorination of oleic acidJournal of Oil & Fat Industries, 1969
- Studies on the lipids of flour. II.—chemical and toxicological studies on the lipid of chlorine-treated cake flourJournal of the Science of Food and Agriculture, 1963
- Changes in the lipids of flour induced by treatment with chlorine dioxide or chlorine, and on storageJournal of the Science of Food and Agriculture, 1960
- The Complexes of Fatty Acids with Amylose1Journal of the American Chemical Society, 1946