A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread-Reference-Cited by-同舟云学术

A Fuzzy Mathematical Approach for Selection of Surface Coating and Its Effect on Staling Kinetics in a Formulated Gluten-Free Flatbread

Published:2019-10-28 Issue:11 Volume:12 Page:1955-1965
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Patil Sonal,Sonawane Sachin K.,Arya Shalini S.^ORCID

Funder

UCG

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-019-02348-1.pdf

Reference47 articles.

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2. Altamirano-Fortoul, R., Moreno-Terrazas, R., Quezada-Gallo, A., & Rosell, C. M. (2012). Viability of some probiotic coatings in bread and its effect on the crust mechanical properties. Food Hydrocolloids, 29(1), 166–174.

3. AOAC. (1995). In P. Cunniff (Ed.), Official methods of analysis of the Association of Official Analytical Chemists (16th ed.). Arlington: Association of Official Analytical Chemists Inc.

4. Arslan, M., Rakha, A., Khan, M. R., & Zou, X. (2017). Complementing the dietary fiber and antioxidant potential of gluten free bread with guava pulp powder. Journal of Food Measurement and Characterization, 11(4), 1959–1968. https://doi.org/10.1007/s11694-017-9578-2 .

5. Arya, S., Ananthanarayan, L., Rodrigues, L., & Waghmare, A. (2016). Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality. Journal of Food Measurement and Characterization, 10(3), 614–624.

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