Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
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DOI: 10.1007/s13197-019-03624-w
Abstract: Pulsed-UV is an emerging innovation in non-thermal processing and is scarcely explored. This study introduces a combined treatment of microwave and pulsed-UV to reduce the microbial load in yellow alkaline noodle (YAN), a popular staple… read more here.
Keywords: microbial load; load yellow; storage; yellow alkaline ... See more keywords