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This document summarizes a study on the effects of ozone treatment on the structure, properties, and microbiology of wheat, corn, potato, and rice starches. The starches were ozonated at 60 g/h for 1 hour. Light microscopy showed ozone affected the structure of corn and potato starches more than wheat and rice. Ozone treatment improved the color properties of wheat, corn, and potato starches but not rice starch. Ozone reduced the pH and total bacteria and mold/yeast counts in all starches, indicating its di

Author

Isaac Nicacio Valdez

Language

EN