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Studies on the effects of treatment with chlorine dioxide on the properties of wheat flour. III.—Lipid changes and vitamin content of treated flours

✍ Scribed by A. C. Frazer; J. R. Hickman; H. G. Sammons; M. Sharratt

Publisher: John Wiley and Sons
Year: 1956
Tongue: English
Weight: 332 KB
Volume: 7
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740070512

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