Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality-Reference-Cited by-同舟云学术

Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality

Published:2021-11-16 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Rivera Jared¹,Phebus Randall K.²,Doddabematti Prakash Shivaprasad¹,Siliveru Kaliramesh¹^ORCID

Affiliation:

1. Department of Grain Science and Industry Kansas State University Manhattan Kansas USA

2. Food Science Institute Kansas State University Manhattan Kansas USA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16155

Reference48 articles.

1. Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour

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