![](/img/cover-not-exists.png)
Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability
Soraya, Anissa, Chay, Shyan Yea, Shukri, Radhiah, Mohamad Ghazali, Farinazleen, Muhammad, Kharidah, Noranizan, Mohd Adzahan, Karim, RoselinaLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-03624-w
Date:
February, 2019
File:
PDF, 357 KB
english, 2019