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Effect of Certain Antioxidants in GR-S. Natural and Accelerated Aging

✍ Scribed by Albert, Harry E.

Book ID
127175754
Publisher
American Chemical Society
Year
1948
Weight
668 KB
Volume
40
Category
Article
ISSN
0019-7866

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## Abstract Antioxidants can be used in one of three ways to protect baked products against oxidative rancidity: (1) direct incorporation in the product, (2) antioxidant‐impregnated papers and (3) spraying of antioxidants. The oxidative stability of baked products is influenced considerably by fac