Physicochemical stability, microbial growth and sensory quality of refined wheat flour as affected by packaging materials during storage

Author:

Awol Suleyman Mifta,Kuyu Chala G.ORCID,Bereka Tizazu Y.,Abamecha Nezif

Publisher

Elsevier BV

Subject

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

Reference68 articles.

1. Fungal spoilage of starch-based foods in relation to its water activity (aw);Abdullah;J. Stored Prod. Res.,2000

2. Functional and physicochemical properties of flours of six Mucuna species;Adebowale;Afr. J. Biotechnol.,2005

3. Functional properties and biscuit-making potentials of sorghum-wheat flour composite;Adebowale;Am. J. Food Technol.,2012

4. Influence of storage conditions and packaging materials on some quality attributes of water yam flour;Adebowale;Cogent Food Agric.,2017

5. Understanding Food Microbiology;Adegoke,2004

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