Effect of ultrasonic and infrared treatments on microbial population, physicochemical properties, and total phenols of sprouted wheat powder
Sprouting is a simple technique for improving the nutritional and quality characteristics of cereal grains. The purpose of this work was to examine ultrasonic pretreatment and drying methods (hot-air and infrared) on microbial population (total bacterial counts, molds, and yeasts), physicochemical p...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2024-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1416_bc0cdb7a3a8bcca9d16616200094216d.pdf |
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