𝔖 Bobbio Scriptorium
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THERMAL STABILITY OF SOME COMMERCIAL NATURAL AND SYNTHETIC ANTIOXIDANTS AND THEIR MIXTURES

✍ Scribed by SAMAH SAID MAHMOUD ALLAM; HANI MOUSTAFA ALY MOHAMED


Book ID
111338160
Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
830 KB
Volume
9
Category
Article
ISSN
1065-7258

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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