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Project topics and materials on "Evaluation of baked food"

• 1. ISOLATION AND IDENTIFICATION OF MOULDS ON BAKED FOOD (BREAD AND CAKE)

  » ABSTRACT The isolation and identification of moulds in baked food (Bread and Cake) was carried out in the laboratory. The sample (Bread and Cake) was bought from a fast food shops, put in a sterile container and sent to the laboratory. It was prepared by grounding 20g of the sample (Bread and Cake) each in 500mls of distilled water. Using pour plate method, 1ml of the prepared sample solution was ...Continue Reading »

  Item Type: Project Material |  50 pages |  6,700 engagements |