Recent trends in usage of fats and oils as functional ingredients in the baking industry Okkyung Kim ChungYeshajahu Pomeranz News Pages: 1848 - 1851
Volatile components from trilinolenin heated in air1 E. SelkeW. K. Rohwedder Technical Pages: 1853 - 1858
Factors affecting the desolventization of canola meal D. R. GrantR. L. EagerJ. F. Mathews Technical Pages: 1867 - 1875
Yield, characteristics and composition of oil- Type hybrid sunflower seed grown in north dakota M. L. DreherW. W. RoathB. D’Appolonia Technical Pages: 1876 - 1877
Studies on the antioxidants XVIII: Oxidation product of tertiary butyl hydroquinone (TBHQ) (I) T. KurechiM. AizawaA. Kunugi Technical Pages: 1878 - 1882
Studies on the Antioxidants XIX: Photooxidation products of tertiary butyl hydroquinone (TBHQ) (bdII) T. KurechiA. Kunugi OriginalPaper Pages: 1882 - 1887
Interpenetrating polymer networks from triglyceride oils containing special functional groups: A brief review1 L. H. SperlingJ. A. Manson Technical Pages: 1887 - 1892
Chemical composition of acacia seeds A. R. ChowdhuryR. BanerjiS. K. Nigam Short Communication Pages: 1893 - 1894
The lipid composition of karaka seeds (corynocapus laevigatus) Denis R. Body Short Communications Pages: 1894 - 1895
A novel way for ethoxylation with basic catalysts JenŐ MorgósPéter SallayIstván Rusznák Technical. Pages: 1905 - 1907
Analysis of sucrose mono- And diesters prepared from triglycerides containing C12 @#@ C18 Fatty Acids R. K. GuptaK. JamesF. J. Smith Technical Pages: 1908 - 1913
