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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...
Gespeichert in:
| Veröffentlicht in: | Food Sci Biotechnol |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Korean Society of Food Science and Technology
2017
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| Schlagworte: | |
| Online Zugang: | 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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