Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films-Reference-Cited by-同舟云学术

Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films

Published:2010-10 Issue:3 Volume:100 Page:461-467
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Kulchan Ratchaneewan,Boonsupthip Waraporn,Suppakul Panuwat

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

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4. Development of a new method for fast measurement of water sorption isotherms in the high humidity range: validation on gelatine gel;Baucour;Journal of Food Engineering,2000

5. Moisture Sorption: Practical Aspects of Isotherm Measurement and Use;Bell,2000

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