Foods | Free Full-Text | Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough | HTML
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough - ScienceDirect
PDF) Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts
Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour - Boreczek - 2020 - MicrobiologyOpen - Wiley Online Library
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
Influence of fermentation conditions on the cell growth (in log CFU ml... | Download Scientific Diagram
Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
Log D (decimal reduction time to achieve 90% population reduction at... | Download Scientific Diagram
Foods | Free Full-Text | Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production | HTML
Growth patterns of 3 groups of residual natural bacteria (ù: aerobic... | Download Scientific Diagram
a) Solvent retention capacity (SRC) of flour samples treated at 150 °C... | Download Scientific Diagram
Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions - Harth - 2018 - Food Science & Nutrition - Wiley Online Library
CODE OF HYGIENIC PRACTICE FOR LOW-MOISTURE FOODS CXC 75-2015 Adopted in 2015. Revised in 2016. Amended in 2018.
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
Elastic modulus of untreated flour, heat treated flour (190 °C for 5... | Download Scientific Diagram
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. - Abstract - Europe PMC
Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects
Foods | Free Full-Text | Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making | HTML
Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
Viable count of Salmonella typhimurium in a saline solution... | Download Scientific Diagram
IJERPH | Free Full-Text | Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment | HTML
Foods | Free Full-Text | Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages | HTML
Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours | Annals of Microbiology | Full Text
Dynamics of the microbial numbers of the dry feed and moist feed,... | Download Scientific Diagram
