Method for Determining Protein Content of Cassava Starch by Micro – Kjeldahl Method: [5]
- After drying, cool in a vacuum flask for 25-30 minutes and weigh once. - Put back in the oven, dry at 100-105 degrees Celsius for 30 minutes. Leave in the desiccator and weigh a second time. - If the next value is the same as the previous value, stop. k. Results: - Initial starch content: average ...

![Method for Determining Protein Content of Cassava Starch by Micro – Kjeldahl Method: [5]](https://tailieuthamkhao.com/uploads/2022/04/28/anh-huong-cua-cua-mot-so-yeu-to-len-qua-trinh-san-xuat-syrup-glucose-tu-6-7-445x306.jpg)