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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 overExpand
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 rangedExpand
Reduced and Total Vitamin C in Milk
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 CExpand
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