Thioctic acid in wheat flour
β Scribed by W. R. Morrison; B. R. Coussin
- Publisher
- John Wiley and Sons
- Year
- 1962
- Tongue
- English
- Weight
- 331 KB
- Volume
- 13
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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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 aminoβpeptide and ammonia nitrogen were also observed. The addition of antibiotics to yeastless doughs markedly changed t
## Deterniinatio~r of reyidlcul Lroiiiicfe The Iiromido rcsiduo wiis determined iii 5 or 10 pram siini~~lvr; iiccorcliiig to tlic inetliud described by Poriiig, Ciirtcr i i n i l Sotoiriiy.~ The s n ~~p l c wns weiglird iiito n 125-1111. porcrlain evnporiiting hrsiii iiiid trcntctl with ' 10 nil.