Código QR (código de barras bidimensional)

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...

Fuld beskrivelse

Na minha lista:
Principais autores: LI Zhen-hua, ZHAO Ying, WANG Rui-jie, SUN Xue-yuan, WANG Hong-yao, LI Yan-yu
Format: Artigo
Sprog:Inglês
Udgivet: Academy of National Food and Strategic Reserves Administration 2020-11-01
Serier:Liang you shipin ke-ji
Fag:
wheat flour
ash content
test weight
carbonization time
ash temperature
ash time
Online adgang:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200629?st=article_issue
Tags: Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!

Lignende værker