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STUDIES ON TEMPEH— AN INDONESIAN FERMENTED SOYBEAN FOOD
Measurement of food texture by a universal testing machine
STUDIES ON THE UTILIZATION OF TEMPEH PROTEIN BY WEANLING RATS.
Changes in Soybean Lipids During Tempeh Fermentation
SUMMARY Changes in the lipids of soybeans brought about by Rhizopus orysae during the production of tempeh were studied. The mold possesses strong lipase activity and caused the hydrolysis of over… Expand
The Riboflavin Content of Cow's Milk
Abstract The riboflavin content of about 400 samples of milk was determined by the measurement of the intensity of fluorescence of an acetone filtrate by a photoelectric cell. The riboflavin ranged… Expand
A nutrition survey of the armed forces of Iran.
Reduced and Total Vitamin C in Milk
- D. B. Hand
Summary 1.Immediately after milking there is no dehydroascorbic acid in cows' milk. 2.During storage the dehydroascorbic acid increases until it supplies an important fraction of the total vitamin C… Expand
EFFECT OF OXYGEN LIGHT AND LACTO-FLAVIN ON THE OXIDATION OF VITAMIN C IN MILK.