Comprehensive Evaluation of Factors Affecting Ash Determination of Wheat Flour
Based on the national standard GB 5009.4—2016, the relative contribution of each influencing factor to ash content change of wheat flour was studied, including sample weight, carbonization time, ashing time and ashing temperature. All the data were analyzed by Grubbs’test method. Ash content results...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Academy of National Food and Strategic Reserves Administration
2020-11-01
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| Colecção: | Liang you shipin ke-ji |
| Assuntos: | |
| Acesso em linha: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200629?st=article_issue |
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