Extending the Shelf-life of Whole-wheat Flour by Gamma Irradiation and Organoleptic Characteristics of Cakes Made with Irradiated Flour

Conclusion: By applying a dose of 5 kGy irradiation, the shelf-life of flour can be longer, with inconsiderable organoleptic changes of baked cakes.
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research