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Microbiology of flours

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Abstract

All flours contain a microbial population consisting of fungi and bacteria. This population varies greatly in numbers, but the flora is rather constant in the types of microorganisms present.

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  1. Northern Regional Research Laboratory, Peoria, Illinois

    R. R. Graves

  2. Northern Utilization Research and Development Division, Agricultural Research Service, United States Department of Agriculture, USA

    R. R. Graves

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  1. C. W. Hesseltine
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Hesseltine, C.W., Graves, R.R. Microbiology of flours. Econ Bot 20, 156–168 (1966). https://doi.org/10.1007/BF02904011

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