Professional Documents
Culture Documents
Surp Poster-1
Surp Poster-1
Modifications
Amanda Zimmerman & Elizabeth Michniuk
Dr. Amy Lammert, Food Science and Nutrition
TPA Results-
All Batches
Oil
LL LH
41% 45.5%
Flour
LL LH Brix-Final Product
6.34 cm 4.09 cm HL HH
Flour
29% 50.5%
Oil
LL LH
34.5% 42%
Flour