Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleStudies on the lipids of flour. I.-Effect of chlorine dioxide treatment on the essential fatty acids.AuthorsDaniels, N. W. R.; Eggitt, P. W. Russell; Coppock, J. B. M.PublicationJournal of the Science of Food & Agriculture, 1960, Vol 11, Issue 11, p658ISSN0022-5142Publication typeArticleDOI10.1002/jsfa.2740111111