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Non-protein-nitrogen in wheat flour

✍ Scribed by Pamela M. Bell


Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
444 KB
Volume
14
Category
Article
ISSN
0022-5142

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## Abstract When unyeasted wheat flour doughs were incubated for 14 h. at 303Β°, the dialysable nitrogen level rose from 19.4 to 35.7 mg./100 g. of flour. Concurrent increases in amino‐peptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed t

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