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  • 1950-1954  (2)
  • 1954  (2)
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  • 1950-1954  (2)
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  • 1
    Electronic Resource
    Electronic Resource
    The Lipids in Flour: Oxidative Changes Induced by Storage and Improver Treatment (1954)
    [s.l.] : Nature Publishing Group
    Nature 174 (1954), S. 449-452 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] THE fat content of wheaten flour depends on the X rate of extraction, increasing from about 0-8 per cent at 40 per cent extraction to about 2-5 per cent in a wholemeal1. Flour is thus a relatively poor source of lipids; but they, together with lipid-soluble constituents, are important in problems ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/174449a0
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    The Flavour of Porridge (1954)
    [s.l.] : Nature Publishing Group
    Nature 174 (1954), S. 458-458 
    Details
    ISSN: 1476-4687
    Source: Nature Archives 1869 - 2009
    Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics
    Notes: [Auszug] Any flavour in porridge meal or flakes is developed during the initial kilning process. This is not a standard operation. The whole oats are dried down from a moisture content in the range 14r-20 per cent (but usually about 17 per cent) to a final moisture content of 4-8 per cent, after which they ...
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1038/174458a0
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
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