Literature DB >> 13717622

Nutritive value of bread made from flour treated with chlorine dioxide.

S G IMPEY, T MOORE.   

Abstract

Entities:  

Keywords:  CHLORINE/pharmacology; DIET/experimental; FLOUR; FOOD ADDITIVES/pharmacology

Mesh：

Substances：

Year:  1961        PMID： 13717622      PMCID： PMC1969479          DOI： 10.1136/bmj.2.5251.553

Source DB:  PubMed          Journal:  Br Med J        ISSN： 0007-1447


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  3 in total

1.  Nutritive value of the protein of white and wholemeal bread in relation to the growth of rats.

Authors:  J B HUTCHINSON; T MORAN; J PACE
Journal:  Proc R Soc Lond B Biol Sci       Date:  1956-05-29

2.  Action of nitrogen trichloride on certain proteins. I. Isolation and identification of the toxic factor.

Authors:  H R BENTLEY; E E McDERMOTT; T MORAN; J PACE; J K WHITEHEAD
Journal:  Proc R Soc Lond B Biol Sci       Date:  1950-10-13

3.  Dist and canine hysteria; experimental production by treated flour.

Authors:  E MELLANBY
Journal:  Br Med J       Date:  1946-12-14
  3 in total
  1 in total

1.  Flour "Improvers".

Authors: 
Journal:  Br Med J       Date:  1961-12-23
  1 in total

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