Effects of tempering with phosphoric acid and potassium carbonate solutions on microbial load of wheat flour streams and quality properties of flour
Author:
Funder
Jiangnan University
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
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4. Organic acids as antimicrobial food agents: applications and microbial productions;Coban;Bioproc. Biosyst. Eng.,2020
5. Development and evaluation of a fluidized bed system for wheat grain disinfection;Dhillon;J. Food Sci.,2010
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