Effect of Slightly Alkaline Electrolyzed Water Tempering on Surface Microorganisms and Moisture Distribution in Wheat
To reduce the effect of microorganisms on wheat quality, in this study, the effects of slightly alkaline electrolyzed water (SALEW) tempering on wheat surface microorganisms, water distribution in wheat grains, flour yield and color of wheat flour were investigated by comparing SALEW tempering with...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040274 |
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