Effects of plasma‐activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality

Documenti analoghi

• Significance of Tempering Parameters on the E. coli Load of Wheat Grains and Mill Fractions During Milling
  di: Jared Rivera, et al.
  Pubblicazione: (2025)
• Prediction models to evaluate baking quality instruments for commercial wheat flour
  di: Louise Selga, et al.
  Pubblicazione: (2024)
• Effects of added resulting flours from heat‐treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread
  di: Peter Mukwevho, et al.
  Pubblicazione: (2024)
• Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer
  di: Andrew L. Mense, et al.
  Pubblicazione: (2024)
• Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties
  di: Jana van Rooyen, et al.
  Pubblicazione: (2024)