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Quality Control Tests of Flour by Nisa Azam is a document available to read on EtoBox.
What is Quality Control Tests of Flour about?
The document is a laboratory report submitted by 6 students for their Quality Control Tests of Flour experiment. It includes an introduction on flour quality testing, the objectives and procedures for determining pH, acidity, microscopic examination of different flours, and flour infestation. Key results were that the wheat flour pH was 5.60, indicating chlorine treatment, and its acidity was 0.1587 potassium dihydrogen phosphate. Microscopic examination showed differences in granule shape, size, and presen
- Author
- Nisa Azam
- Language
- EN