مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

1,031
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

MICROBIAL CHARACTERISTICS OF SPAGHETTI CONTAINING WHOLE SOY FLOUR

Author(s)

 NASEHI B. | Issue Writer Certificate 

Pages

  47-56

Abstract

 Effects of adding whole soy flour and different extrusion conditions on microbial properties of spaghetti were investigated. Results showed that although the number of colonies of microorganisms in some treatments more than the limit, but not found relationship among microbial counts and added soy flour or production conditions. Thus it seems that because of high pollution due to use of raw materials with high microbial flora, conventional drying method, contamination after processing, high humidity of the final product and unsuitable packaging materials. However, moisture content of treatments among the formula components, influence in determining the number of microorganisms found. The interaction among water temperature, formulation and extruder screw speed increases microorganisms was counted.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    NASEHI, B.. (2013). MICROBIAL CHARACTERISTICS OF SPAGHETTI CONTAINING WHOLE SOY FLOUR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 9(37), 47-56. SID. https://sid.ir/paper/72511/en

    Vancouver: Copy

    NASEHI B.. MICROBIAL CHARACTERISTICS OF SPAGHETTI CONTAINING WHOLE SOY FLOUR. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;9(37):47-56. Available from: https://sid.ir/paper/72511/en

    IEEE: Copy

    B. NASEHI, “MICROBIAL CHARACTERISTICS OF SPAGHETTI CONTAINING WHOLE SOY FLOUR,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 37, pp. 47–56, 2013, [Online]. Available: https://sid.ir/paper/72511/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button