Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. II.—Nutritional value of proteins of treated flours
- 1 May 1956
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 7 (5) , 371-375
- https://doi.org/10.1002/jsfa.2740070511
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. I.—The chemical composition of protein of treated floursJournal of the Science of Food and Agriculture, 1956
- Chronic Toxicity of Bread Additives to Rats. Part IIJournal of Pharmacy and Pharmacology, 1955
- Chronic Toxicity of Bread Additives to RatsJournal of Pharmacy and Pharmacology, 1954