ANTIOXIDANT EFFECT OF SOYBEAN FLOUR IN FROZEN PASTRY1
- 1 September 1947
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 12 (5) , 365-371
- https://doi.org/10.1111/j.1365-2621.1947.tb16428.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- Determination of the stability of oils and fatsJournal of the Society of Chemical Industry, 1942
- Antioxidants and Autoxidation of Fats. XIV. The Isolation of New Antioxidants from Vegetable Fats1Journal of the American Chemical Society, 1942
- Antioxygenic Fractions of Oat and Soya Bean FlourJournal of Dairy Science, 1941
- The deterioration of fat in foodsJournal of the Society of Chemical Industry, 1939
- EditorialJournal of the Society of Chemical Industry, 1939
- Antioxidants and the autoxidation of fats IV. Lecithin as an antioxidantJournal of Oil & Fat Industries, 1936