Studies on changes in flour tocopherols following ageing and treatment of the flour with chlorine dioxide
- 1 May 1967
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 18 (5) , 203-207
- https://doi.org/10.1002/jsfa.2740180508
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- The determination of tocopherols in oils, foods and feeding stuffsThe Analyst, 1959
- 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. II.—Nutritional value of proteins of treated floursJournal of the Science of Food and Agriculture, 1956
- 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
- Interaction of Chlorine Dioxide With Flour: Certain Chemical AspectsNature, 1953
- A MICROMETHOD FOR ASSAY OF TOTAL TOCOPHEROLS IN BLOOD SERUMJournal of Biological Chemistry, 1949
- Colorimetric determination of tocopherol (vitamin E): II Adsorption experimentsRecueil des Travaux Chimiques des Pays-Bas, 1939
- Colorimetric determination of α‐tocopherol (vitamin E)Recueil des Travaux Chimiques des Pays-Bas, 1938