HIGHLIGHTS
- who: Mingqian Qin and colleagues from the College of Food Science and Engineering, Northwest AandF University, Yangling, Xianyang, China have published the article: Effects of Wheat Tempering with Slightly Acidic Electrolyzed Water on the Microbiota and Flour Characteristics, in the Journal: Foods 2022, 3990 of /2022/
- what: (SAEW) was prepared and used as wheat tempering This study explored the impacts of tempering with SAEW microbial load and diversity and quality properties of wheat flour. The results were in agreement with the study published by Zhang , in which SAEW was used to disinfect total aerobic bacteria . . .
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