Specifications for Identity and Purity of Certain Food Additives: Emulsifiers, Enzyme Preparations, Flavouring Agents, Food Colours, Thickening Agents, Miscellaneous Food Additives

Published on: 1990
Page Count: 520 pages
Print Type: BOOK
Categories: Food additives
Maturity Rating: NOT_MATURE
Language: en
Embeddable: No
PDF Available: No
EPUB Available: No
ISBN-13: 9789251029503
ISBN-10: 9251029504
... hulu mur . Unmalted sorghum grains are ground with flour and mixed with water to form a soft dough . The proportion of flour to water is usually 2 : 3 ( w / v ) . The dough is then half - baked on a hot steel plate and mixed again with ...

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