Fungal spoilage of starch-based foods in relation to its water activity (aw)-Reference-Cited by-同舟云学术

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Fungal spoilage of starch-based foods in relation to its water activity (aw)

Published:2000-01 Issue:1 Volume:36 Page:47-54
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Abdullah Noorlidah,Nawawi A.,Othman I.

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference25 articles.

1. Enzyme activity at low water contents;Acker;Recent Advances in Food Sciences,1963

2. The moisture content and growth of mould in flour, bran and middlings;Barton-Wright;Cereal Chemistry,1940

3. Sorption of water vapour on wheatflour, starch and gluten;Bushuk;Cereal Chemistry,1957

4. Loss of viability in storage: microflora;Christensen;Seed Science Technology,1973

5. Reduced water activity;Christian,1980

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