Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

The presented results are an attempt to identify the changes taking place during a punch test experiment and the development of fungal impurities of powdered food materials over long-term storage at 75% RH. The potato starch and wheat flour market has a large share of the global production of bulk m...

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Detalles Bibliográficos
Autores principales: Wajs, Justyna, Panek, Jacek, Frąc, Magdalena, Stasiak, Mateusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827066/
https://www.ncbi.nlm.nih.gov/pubmed/33440653
http://dx.doi.org/10.3390/ma14020331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7827066/
https://www.ncbi.nlm.nih.gov/pubmed/33440653
http://dx.doi.org/10.3390/ma14020331

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