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Thomson, R. T. (1914) Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour. The Analyst, 39 (465). 519pp. doi:10.1039/an9143900519

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Reference TypeJournal (article/letter/editorial)
TitleNotes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour
JournalThe Analyst
AuthorsThomson, R. T.Author
Year1914Volume39
Issue465
PublisherRoyal Society of Chemistry (RSC)
DOIdoi:10.1039/an9143900519
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Mindat Ref. ID8171505Long-form Identifiermindat:1:5:8171505:3
GUID0
Full ReferenceThomson, R. T. (1914) Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour. The Analyst, 39 (465). 519pp. doi:10.1039/an9143900519
Plain TextThomson, R. T. (1914) Notes on flour: 1. Acidity of flour. 2. Natural and artificial bleaching of flour. 3. Sulphates and lime in flour. The Analyst, 39 (465). 519pp. doi:10.1039/an9143900519
In(1914) The Analyst Vol. 39 (465) Royal Society of Chemistry (RSC)

See Also

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Cripps, R. A., Wright, A. G. (1914) Note on the presence of sulphates in flour. The Analyst, 39 (463). 429pp. doi:10.1039/an9143900429
Elsdon, G. D. (1915) Note on the determination of sulphates in flour. The Analyst, 40 (469). 142pp. doi:10.1039/an9154000142
Wanklyn, J. Alfred (1876) Notes on the detection of alum in flour and bread. The Analyst, 1 (1). 14pp. doi:10.1039/an8760100014
(1878) The detection of alum in flour and bread. The Analyst, 3 (29). 307pp. doi:10.1039/an878030307b
(1878) The detection of alum in flour. The Analyst, 3 (29). 303pp. doi:10.1039/an878030303a
(1913) The Bleaching of Flour 1. Nature, 90 (2261) 710-711 doi:10.1038/090710b0
Santoso, A, Subaktilah, Y, Apriliyanti, M W, Sasmita, I R A (2024) Antioxidant activity and dietary fiber of colorful meses made from modified cassava flour, moringa leaves flour, yellow pumpkin flour and carrot flour. IOP Conference Series: Earth and Environmental Science, 1338 (1) 12044 doi:10.1088/1755-1315/1338/1/012044
Noerhartati, E, Hernanda, P Y, Mujianto, M, Simamora, D, Widiartin, T, Maslihah, M, Karyanto, N W (2020) Sensory evaluation of sorghum cakes: Substituting sorghum flour for rice flour, sticky rice flour and wheat flour. Journal of Physics: Conference Series, 1469. 12132pp. doi:10.1088/1742-6596/1469/1/012132
Bell, J. Carter (1877) Note on the detection of alum in flour. The Analyst, 2 (14). 28pp. doi:10.1039/an877020028a
Tamaroh, S, Purwani, T (2024) Physical, Chemical, and Preference Levels of Macaroni, formulated with wheat flour, mocaf flour, and purple yam flour. IOP Conference Series: Earth and Environmental Science, 1338 (1) 12041 doi:10.1088/1755-1315/1338/1/012041
Young, W. C. (1888) Alumina as a natural constituent of wheat flour. The Analyst, 13. 5pp. doi:10.1039/an8881300005
 
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