Correction of wheat meal falling number to a common barometric pressure at simulated laboratory elevations of 0–1,500 m
Author:
Affiliation:
1. Food Quality Laboratory Beltsville Agricultural Research Center USDA, Agricultural Research Service Beltsville MD USA
2. Northeast Area Office of the Director Statistics Group USDA‐ARS Beltsville MD USA
Funder
Agricultural Research Service
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10044
Reference7 articles.
1. AACCI. (1999).Determination of falling number. AACC International Method 56‐81.03 St. Paul MN.
2. Repeatability Precision of the Falling Number Procedure Under Standard and Modified Methodologies
3. Effect of altitude on falling number values of flours;Lorenz K.;Cereal Chemistry,1981
4. Correction equation development for falling number values from ground wheat meals;Stone M.;Cereal Chemistry,1994
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