International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Open Access | Fully Refereed | Peer Reviewed

ISSN: 2319-7064




Downloads: 37

Informative Article | Biotechnology | India | Volume 10 Issue 2, February 2021


Exact Number of Days, Time Period, Temperature Taken by the Mold to appear on the Bread Sample and Makes it Spoil

Yerra Praneeth


Abstract: Bread is one of the good food consumed by the human beings of rich and poor communities of various countries present in the world. Especially in poor countries the bread consumption is more because it is very cheap. Here, we have conducted an experiment, observation on the bread sample for seven days and we have checked the bread sample, observed the bread sample and has also got some facts, information about the microbial contaminants like mold attacking the bread sample and making it


Keywords: Bread, Mold, Microbes, spoiling, Temperature, physical texture of the bread


Edition: Volume 10 Issue 2, February 2021,


Pages: 1577 - 1578


How to Cite this Article?

Yerra Praneeth, "Exact Number of Days, Time Period, Temperature Taken by the Mold to appear on the Bread Sample and Makes it Spoil", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=SR21224150534, Volume 10 Issue 2, February 2021, 1577 - 1578

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