THE EFFECT OF BAKING POWDER RESIDUES ON RANCIDITY

[1] BAILEY LH, 1940, USDA138 CIRC

[2] BRYAN JM, 1948, 50 DEP SCI IND RES F

[3] COVER S, 1942, FOOD RES, V5, P237

[4] KAUFMAN C W, 1946, Food Ind, V18, P80

[5] KRAYBILL HR, 1948, Patent No. 2451748

[6] Lea C.H., 1939, RANCIDITY EDIBLE FAT

[7] LUNDBERG WO, 1947, HORMEL I U MINN PUB, V20

[8] Mattil K. F., 1944, OIL SOAP, V21, P160

[9] A LABORATORY METHOD FOR DETERMINING THE ABILITY OF ANTIOXIDANTS TO STABILIZE FAT IN BAKED GOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1947, 24 (10) : 325 - 327

[10] ANTIOXIDANTS [J]. ANNUAL REVIEW OF BIOCHEMISTRY, 1947, 16 : 177 - 192

[1] BAILEY LH, 1940, USDA138 CIRC

[2] BRYAN JM, 1948, 50 DEP SCI IND RES F

[3] COVER S, 1942, FOOD RES, V5, P237

[4] KAUFMAN C W, 1946, Food Ind, V18, P80

[5] KRAYBILL HR, 1948, Patent No. 2451748

[6] Lea C.H., 1939, RANCIDITY EDIBLE FAT

[7] LUNDBERG WO, 1947, HORMEL I U MINN PUB, V20

[8] Mattil K. F., 1944, OIL SOAP, V21, P160

[9] A LABORATORY METHOD FOR DETERMINING THE ABILITY OF ANTIOXIDANTS TO STABILIZE FAT IN BAKED GOODS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1947, 24 (10) : 325 - 327

[10] ANTIOXIDANTS [J]. ANNUAL REVIEW OF BIOCHEMISTRY, 1947, 16 : 177 - 192