4 Questions 10 Answers 0 Followers
Questions related from Kim Adrienne Millar
I am using the method outlined by the Kakade et al., (1974) to look at trypsin inhibition in peas. I am having trouble working the calculations back to find out how much is in my sample, using the...
11 January 2018 6,958 1 View
I am looking at different flours in baked goods such as biscuits and breads. Baking time has been a fixed factor in me methodology and I have noticed that longer baking times have increased the...
08 November 2016 6,992 4 View
I'm working on product dev. in the area of crackers and I have been studying different bake times and I've noticed that with longer bake times (31 mins vs 21 mins) there are moderate increases in...
12 August 2016 4,853 2 View
I have done AO assays on biscuits and I have the results and the moisture content. I used the following formula Cdry = Cwet (100)/(100 - %Moisture), which I found on another forum, but I wanted to...
18 July 2016 1,901 7 View