The absorption of oxygen from air by flour batters: Changes in the rate of uptake due to ageing of the flour
- 1 October 1956
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 7 (10) , 668-672
- https://doi.org/10.1002/jsfa.2740071006
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The role of lipids in baking. III.—some breadmaking and other properties of defatted flours and of flour lipidsJournal of the Science of Food and Agriculture, 1956
- The Lipids in Flour: Oxidative Changes Induced by Storage and Improver TreatmentNature, 1954