Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality
Doddabematti Prakash Shivaprasad, Jared Rivera, Kaliramesh Siliveru
Topics & Concepts
TemperingFood scienceSalmonellaContaminationChemistryWheat flourCitric acidLactic acidMaterials scienceBiologyBacteriaMetallurgyGeneticsEcologyListeria monocytogenes in Food SafetyFood Safety and HygieneFood composition and properties