Food Microscopy (An Annotated Bibliography): Part IIA. Major Ingredients: Cereals and Flours
Abstract
by G. W. WrlrB a.No Mrss A. J. SnsNroN (Lyons Centrul Laboratories, ‘149 Hammersmith Roqd, PART IIA. Malon INcneorrNrs: Crnp,q.Ls AND FLouRs ^ A number of ingredients can form the major components in a whole raoge of manufactured food products. These include cere^als and flour, starch aid glrten, eggs and egg products, fats and oils, milk and milk powders, sugar
Keywords
microscopy, annotated, bibliography, major, ingredients, cereals
Citation
Journal of the Association of Public Analysts, 1974, 12, 77-83.
