L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model-Reference-Cited by-同舟云学术

L-proline enrichment of bread enhances its KFO: Assessment of freshness by electronic nose technology and an ANN prediction model

Published:2023-06 Issue:1 Volume:3 Page:100292
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Bose Anupama,Tamili Dipshikha,Jana Arun,Bhattacharyya Nabarun,Bhattacharjee Paramita^ORCID

Funder

Ministry of Education, India

Jadavpur University

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. AACC (American Association of Cereal Chemists). (1999). Method 74-09:Measurement of bread firmness by universal testing machine. St.Paul, MN, USA: AACC International, Retrieved from chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/, https://img67.chem17.com/1/20170312/636249351441623177119.pdf, Accessed on August 9, 2022.

3. AOAC (Association of Official Analytical Chemists). (1990). Official method 935.36 (15th ed.).: Moisture determination, 791, Gaithersburg, MD: AOAC International.

4. AOAC (Association of Official Analytical Chemists). (1990). Official method 950.36 (15th ed.).: Protein in bread, 793 Gaithersburg, MD: AOAC International.

5. AOAC (Association of Official Analytical Chemists). (1990). Official method 930.22 (15th ed.).: Ash of bread, 793, Gaithersburg, MD: AOAC International.

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