Log D (decimal reduction time to achieve 90% population reduction at... | Download Scientific Diagram
Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems | SpringerLink
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. - Abstract - Europe PMC
Frontiers | Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12 | Microbiology
Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters | Applied and Environmental Microbiology
Microbial contents (Log CFU g −1 ), pH and total titrable acidity of... | Download Table
Viable count of Salmonella typhimurium in a saline solution... | Download Scientific Diagram
Growth patterns of 3 groups of residual natural bacteria (ù: aerobic... | Download Scientific Diagram
Validation of the baking process as a kill-step for controlling Salmonella in muffins - ScienceDirect
Frontiers | Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses | Microbiology
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - 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
Viable counts (log CFU/g) of B. animalis subsp. lactis in goat's milk... | Download Scientific Diagram
Elastic modulus of untreated flour, heat treated flour (190 °C for 5... | 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
Influence of fermentation conditions on the cell growth (in log CFU ml... | Download Scientific Diagram
Protein fortification of wheat bread using dry fractionated chickpea protein-enriched fraction or its sourdough - ScienceDirect
Microorganisms | Free Full-Text | Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation | HTML
IJERPH | Free Full-Text | Inactivation of Indigenous Microorganisms and Salmonella in Korean Rice Cakes by In-Package Cold Plasma Treatment | HTML
Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects
Lentil (Lens culinaris) flour addition to yogurt: Impact on physicochemical, microbiological and sensory attributes during refrigeration storage and microstructure changes - ScienceDirect
a) Solvent retention capacity (SRC) of flour samples treated at 150 °C... | Download Scientific Diagram
Model of Fungal Development in Stored Barley Ecosystems as a Prognostic Auxiliary Tool for Postharvest Preservation Systems | SpringerLink
Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours | Annals of Microbiology | Full Text
Stability test of Salmonella and E. faecium survival for 7 days in the... | Download Scientific Diagram
