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Leavened dough pH determination by an improved method.
- Source :
-
Journal of Food Science (Wiley-Blackwell) . Sep/Oct94, Vol. 59 Issue 5, p1086. 3p. 2 Charts, 2 Graphs. - Publication Year :
- 1994
-
Abstract
- Discusses the development of a pH method using a surface pH electrode to measure pH of biscuits in sealed cans and after opening. Chemically leavened dough pH; Yeast-leavened dough pH.
- Subjects :
- *DOUGH testing
*HYDROGEN-ion concentration measurement
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 59
- Issue :
- 5
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (Wiley-Blackwell)
- Publication Type :
- Academic Journal
- Accession number :
- 9501133634
- Full Text :
- https://doi.org/10.1111/j.1365-2621.1994.tb08196.x