Cereal Chem 1968 | A Note Comparing Effects on Dough Mixing of Thioctic Acid (Lipoic Acid) and Yeast- Fermented Flour Extracts.

AACCnet Cereal Chemistry Cereal Chemistry Back Issues	AACCnet > PUBLICATIONS > Cereal Chemistry > Cereal Chemistry Back Issues > 1968 Cereal Chem 45:287 - 290. \| VIEW ARTICLE A Note Comparing Effects on Dough Mixing of Thioctic Acid (Lipoic Acid) and Yeast- Fermented Flour Extracts. L. K. Dahle and P. Pinke. Copyright 1968 by the American Association of Cereal Chemists, Inc.