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Project topics and materials on "Optimization of additives"

• 1. DETERMINATION OF ADDITIVES PRESENT IN BAKED FOODS

  » ABSTRACT Determination of additives present in baked food was conducted. Four samples of baked food such as Yale bread, Ify bread, special cake and sausage were analyzed. But physical and chemical examination of type of additive present in the baked food were performed. In physical examination the colour of Yale bread was brown and has a pH of 7.5 and Ify bread is white in colour with a pH of 7.5....Continue Reading »

  Item Type: Project Material |  50 pages |  5,025 engagements |