Determination of Physical Evolution of Solutions in Response to the Contact of Water with Beans: An Approach to Soaking and Boiling
The purpose of this work is to illustrate the physical evolution of solutions resulting from the soaking and cooking of beans. This is motivated by...
Evaluation of Sanitation as a Preventive Measure of Foodborne Diseases in the Bakery Operation: Recent Development
The microbiology of food products can be influenced at any point along the supply chain, from manufacture to consumption. Unsanitary equipment and a lack of...