THE DETECTION OF SOYBEAN FLOUR IN COCOA POWDER
Articles > Article ยท 1988
Authors: TOMRIS ALTUG, MERAL GONUL
Journal of Food Quality, International, 1988, vol 10, pp 295-298
DOI: 10.1111/j.1745-4557.1988.tb00914.x
Summary
ABSTRACT Protein analysis is evaluated for determining the presence and content of soybean flour which is used as an adulterant in cocoa powder. The coefficients of the determination were significantfor estimating the level of adulteration. A protein scale is developed for quantitative measurement of soybean flour in cocoa powder.