அசோ-டை-கார்போனமைடு (Tamil Wikipedia)

Analysis of information sources in references of the Wikipedia article "அசோ-டை-கார்போனமைடு" in Tamil language version.

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1web.archive.org

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aaccnet.org (Global: low place; Tamil: low place)

Joiner, Robert; Vidal, Frederick; Marks, Henry (September 1963). "A New Powdered Agent for Flour Maturing". Cereal Chemistry 40: 539–553. http://www.aaccnet.org/publications/cc/backissues/1963/Documents/cc1963a67.html. பார்த்த நாள்: 2014-03-19.

archive.org (Global: 6^th place; Tamil: 8^th place)

Hong-Shum, edited by Jim Smith, Lily (2011). Food additives data book (2nd ed.). Chichester, West Sussex: Wiley-Blackwell. p. 548. ISBN 978-1405195430. {{cite book}}: |first= has generic name (help)CS1 maint: multiple names: authors list (link)
Smith, Jim (2011-06-20). Food Additives Databook. Wiley-Blackwell. p. 548. ISBN 978-1405195430.

doi.org (Global: 2^nd place; Tamil: 4^th place)

dx.doi.org

Becalski A, Lau BP, Lewis D, Seaman SW (2004-09-10). "Semicarbazide formation in azodicarbonamide-treated flour: a model study". Journal of Agricultural and Food Chemistry (Journal of Agricultural and Food Chemistry) 52 (18): 5730–4. doi:10.1021/jf0495385. பப்மெட்:15373416.
Cañas, BJ; Diachenko, GW; Nyman, PJ (January 1997). "Ethyl carbamate levels resulting from azodicarbonamide use in bread". Food Additives & Contaminants 14 (1): 89–94. doi:10.1080/02652039709374501. பப்மெட்:9059587.

fda.gov (Global: 447^th place; Tamil: 285^th place)

accessdata.fda.gov

"21CFR172.806". Code of Federal Regulations. April 1, 2012. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfCFR/CFRSearch.cfm?fr=172.806.

garudaint.com (Global: low place; Tamil: low place)

"Azodicarbonamide FCC Grade (98%)". Garuda International, Inc. 2009-02-13. Retrieved 2010-08-14.

inchem.org (Global: 4,334^th place; Tamil: 3,493^rd place)

"Azodicarbonamide (CICADS)". Inchem. International Programme on Chemical Safety. Archived from the original on 2010-08-24. Retrieved 2010-08-14. Also published by World Health Organization, Geneva, 1999.

nih.gov (Global: 4^th place; Tamil: 5^th place)

ncbi.nlm.nih.gov

Becalski A, Lau BP, Lewis D, Seaman SW (2004-09-10). "Semicarbazide formation in azodicarbonamide-treated flour: a model study". Journal of Agricultural and Food Chemistry (Journal of Agricultural and Food Chemistry) 52 (18): 5730–4. doi:10.1021/jf0495385. பப்மெட்:15373416.
Cañas, BJ; Diachenko, GW; Nyman, PJ (January 1997). "Ethyl carbamate levels resulting from azodicarbonamide use in bread". Food Additives & Contaminants 14 (1): 89–94. doi:10.1080/02652039709374501. பப்மெட்:9059587.

web.archive.org (Global: 1^st place; Tamil: 1^st place)

"Azodicarbonamide (CICADS)". Inchem. International Programme on Chemical Safety. Archived from the original on 2010-08-24. Retrieved 2010-08-14. Also published by World Health Organization, Geneva, 1999.