Br concentration as an indication of pre-baking bromation of bread products

scientific article published in February 2000

Br concentration as an indication of pre-baking bromation of bread products is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1080/026520300283496
P698PubMed publication ID10793845

P2093author name stringWarner CR
Cunningham WC
P2860cites workThe fate of potassium bromate when used as a breadmaking improverQ38589040
Measurement of bromate in bread by high performance liquid chromatography with post-column flow reactor detectionQ38552856
Practical applications of element-specific detection by inductively coupled plasma atomic emission spectroscopy and inductively coupled plasma mass spectrometry to ion chromatography of foodsQ38569932
The determination of the flour improver potassium bromate in bread by gas chromatographic and ICP-MS methodsQ38571543
Determination of bromate in bread by capillary gas chromatography with a mass detector (GC/MS).Q38572183
P433issue2
P921main subjectbreadQ7802
P304page(s)143-148
P577publication date2000-02-01
P1433published inFood Additives and ContaminantsQ15760547
P1476titleBr concentration as an indication of pre-baking bromation of bread products
P478volume17

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