(Influences on the product and process quality with the production of rice flour flakes. 2nd part: Experimental methods, results and discussion)

alimentos amylose bakery products baking cakes cream crema cuisson au four dampf derecho droit druck enterococcus evaluation fermentation lactique feuchtigkeit flocken foods gehalt higiene hygiene lactic acid bacteria lactic fermentation law lebensmitteltechnologie levadura levure maschine mehl microbiologia microbiologie microbiology microorganisme microorganismos microorganisms moho moisissure moulds pasteles ph produit alimentaire produit de cuisson produktion reis rohstoff salmonella salmonellose salmonellosis salmonelosis sorption sorte trocknung variedades varieties verarbeitung versuch walze wasser yeasts