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Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR
Plant foods for human nutrition

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Oil Oxidation in Corn Flour from Grains Processed with Alkaline Cooking by Use of Peroxide Value, UV and FTIR
Author(s) of Article  Will be identified in next release
Citation  Plant foods for human nutrition 2013 v.68 no.1 pp. 65-71
Click to View  (Click to View)
Date of Publication  2013
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=538227
Name of Publication  Plant foods for human nutrition
Publishing Company  Will be identified in next release
Accession Number  147956