Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread-Reference-Cited by-同舟云学术

Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread

Published:2020-05-11 Issue:1 Volume:58 Page:52-61
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Martins Itohan Ebunoluwa^ORCID,Shittu Toafik Akinyemi,Onabanjo Oluseye Olusegun,Adesina Adebukola Dorcas,Soares Antonio Gomes,Okolie Pius Ifeanyi,Kupoluyi Abiodun Olajumoke,Ojo Oluwakemi Abosede,Obadina Adewale Olusegun

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04513-3.pdf

Reference36 articles.

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2. Adebowale AA, Owo HO, Sobukola OP, Obadina OA, Kajihausa OE, Adegunwa MO, Sanni LO, Tomlins K (2017) Influence of storage conditions and packaging materials on some quality attributes of water yam flour. Cogent Food Agric 3(1):1385130

3. Amalraj Augustine PA (2015) Influence of oxalate, phytate, tannin, dietary fiber, and cooking on calcium bioavailability of commonly consumed cereals and millets in india. Cereal Chem 92(4):389–394

4. Annor GA, Marcone M, Corredig M, Bertoft E, Seetharaman K (2015) Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI). J Cereal Sci 64:76–81

5. AOAC (2005) Official methods of analysis of aoac international. 18th Edn., Method 934.01, 993.19, 985.35, 995.11. Association of Official Analytical Chemists. Washington, DC

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