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Effects of ozone treatment on physicochemical properties of Korean wheat flour

The objective of this study was to investigate the effects of ozone treatment on the physicochemical properties of Korean wheat flour. Wheat flour samples were treated with ozone gas at 120 ppm for 15, 30, 45, and 60 min. Color b value, pH, and mold of flour decreased as exposure time to ozone incre...

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Detalhes bibliográficos
Publicado no:Food Sci Biotechnol
Main Authors: Lee, Min Jung, Kim, Mi Jeong, Kwak, Han Sub, Lim, Seung-Taik, Kim, Sang Sook
Formato: Artigo
Idioma:Inglês
Publicado em: The Korean Society of Food Science and Technology 2017
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049456/
https://ncbi.nlm.nih.gov/pubmed/30263561
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0059-5
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