Aflatoxin, microbial contamination, sensory attributes, and morphological analysis of pistachio nut coated with methylcellulose.
Moslehi Z, Mohammadi Nafchi A, Moslehi M, Jafarzadeh S.
Moslehi Z, et al.
Food Sci Nutr. 2021 Mar 6;9(5):2576-2584. doi: 10.1002/fsn3.2212. eCollection 2021 May.
Food Sci Nutr. 2021.
PMID: 34026073
Free PMC article.
In the current study, pistachio nuts (Abbasali variety) were coated with different concentrations (0.1%, 0.5%, 1%, and 2%) of methylcellulose (MC) by immersion method and then stored in the incubator (25C) for four months. ...
In the current study, pistachio nuts (Abbasali variety) were coated with different concentrations (0.1%, 0.5%, 1%, and 2%) of methylc …