Effect of Water Activity (A w) Moisture Content and Total ...
A study was conducted to know the effect of moisture content, water activity (aw) and microbial count on over all quality of industrial and local bread i.e. S1, S2, S3, S4, S5 and S6 for a period of five days. These samples were stored at (12 – 25 0C) and were evaluated for aw, moisture content and total microbial count with an interval of 24 ... ................
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