Studies on the lipids of flour. II.—chemical and toxicological studies on the lipid of chlorine-treated cake flour
- 1 December 1963
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 14 (12), 883-893
- https://doi.org/10.1002/jsfa.2740141208
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- 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
- Studies on the lipids of flour. I.—Effect of chlorine dioxide treatment on the essential fatty acidsJournal of the Science of Food and Agriculture, 1960
- Polyesters from expoxides and anhydridesJournal of Polymer Science, 1960