Addition of different iron salts to flour : The factor of rancidity
Flour is enriched with vitamin B1, nicotinic acid and iron by adding a master‐mix which, in addition to flour and the two vitamins, normally contains reduced iron (ferrum redactum). Master‐mixes containing different iron salts have been examined for their oxidative stability and it has been found th...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1964-07, Vol.15 (7), p.464-468 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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