Microbiological characteristics of cake prepared from rice flour and sticky rice flour

Bailey, 1993, Bacillus spore contamination associated with commercial bread manufacture, Food Microbiol, 10, 287, 10.1006/fmic.1993.1033 Baird-Parker, 1979, Methods for identifying staphylococci and micrococci, 201 1992, Vol. I–IV Claus, 1986, Genus Bacillus Colin 1872, 174, Vol. 2, 1043 Condon, 1989, Thermal death determination: design and evaluation of a thermoresistometer, Journal of Food Science, 54, 451, 10.1111/j.1365-2621.1989.tb03104.x Condon, 1996, Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis, Letters in Applied Bacteriology, 22, 149 Fu, 2003, Experimental study on the compound quality improver of sticky rice-products, Transactions of The Chinese Society of Agricultural Engineering, 4, 212 Gallagher, 2004, Recent advances in the formulation of gluten-free cereal-based products, Trends in Food Science and Technology, 15, 143, 10.1016/j.tifs.2003.09.012 Kloos, 1990, Systematics and the natural history of staphylococci 1, J. Appl. Bacteriol. Symp. Suppl., 69, 25S, 10.1111/j.1365-2672.1990.tb01795.x Pattison, 2003, In vitro growth response of bread-spoilage Bacillus strains to selected natural antimicrobials, Journal of Basic Microbiology, 43, 341, 10.1002/jobm.200390037 Peng, 2004, The application of deoxidizer in storing cake, Packaging Engineering China, 4, 147 Piazza, 1995, Moisture distribution throughout the bread loaf during staling and its effect on mechanical properties, Cereal Chemistry, 73, 320 Quintavalla, 1993, Effects of temperature, aw and pH on the growth of Bacillus cells and spores: a response surface methodology study, International Journal of Food Microbiology, 19, 207, 10.1016/0168-1605(93)90078-U Schleifer, 1986, Gram positive cocci, 999 Schleifer, 1975, A simple test for separation of staphylococci from micrococci, Journal of Clinical Microbiology, 1, 337, 10.1128/JCM.1.3.337-338.1975 Sharp, 1979, Identification of the lactic acid bacteria, 233