A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

Bread is a food that is commonly recognized as a very convenient type of food, but it is also easily prone to microbial attack. As a result of bread spoilage, a significant economic loss occurs to both consumers and producers. For years, the bakery industry has sought to identify treatments that mak...

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Bibliographic Details

Published in:	Foods
Main Authors:	Mizanur Rahman, Raihanul Islam, Shariful Hasan, Wahidu Zzaman, Md Rahmatuzzaman Rana, Shafi Ahmed, Mukta Roy, Asm Sayem, Abdul Matin, António Raposo, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho, Atiqur Rahman Sunny
Format:	Article
Language:	English
Published:	MDPI AG 2022-01-01
Subjects:	bakery products bio-preservatives shelf-life mold spoilage antifungal activity microbial fermentation
Online Access:	https://www.mdpi.com/2304-8158/11/3/319