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Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles

The effect of bacteria content in wheat flour on shelf life and storage stability of fresh wet noodles (FWNs) was evaluated in this study. Nine kinds of wheat flour with different bacterial contents were selected to make FWNs. With the increase in total plate count (TPC) from 120 CFU/g to 5500 CFU/g...

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Detalles Bibliográficos
Autores principales:	Yang, Wen, Zhu, Kexue, Guo, Xiaona
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563474/ https://www.ncbi.nlm.nih.gov/pubmed/36230168 http://dx.doi.org/10.3390/foods11193093

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