THE IMPROVING OF MICROBIOLOGICAL SAFETY OF BREAD FROM DISPERSED WHEAT GRAIN
The technological solutions to reduce the qualitative and quantitative composition of microflora of dispersed grain mass, consisting in soaking the grain in the presence of acids (sorbic or benzoic or citric acid), which reduces the contamination of grains and content of extraneous microflora in rea...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/975 |
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