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Nitrogen trichloride, used at one time as a bleaching and improving agent for wheat flour in bread making (first introduced in 1919). It can react with the amino acid methionine in proteins to form toxic methionine sulphoximine, and is no longer used.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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