Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality

被引：28
作者：
Rose, D. J. [1 ]
Bianchini, A.
Martinez, B. [1 ]
Flores, R. A.
机构：
[1] Univ Nebraska, Dept Food Sci & Technol, Food Proc Ctr, Microbiol Anal Lab, Lincoln, NE 68583 USA
来源：
CEREAL FOODS WORLD | 2012年 / 57卷 / 03期
关键词：
OZONATED WATER; MICROBIOLOGICAL QUALITY; PANCAKE SPRINGINESS; GAMMA-IRRADIATION; CEREAL-GRAINS; GASEOUS OZONE; DURUM-WHEAT; REDUCTION; BREAD; MICROORGANISMS;
D O I：
10.1094/CFW-57-3-0104
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：104 / 109
页数：6
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