Shelf life assessment of industrial durum wheat bread as a function of packaging system-Reference-Cited by-同舟云学术

Shelf life assessment of industrial durum wheat bread as a function of packaging system

Published:2017-06 Issue: Volume:224 Page:181-190
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Licciardello Fabio,Giannone Virgilio,Del Nobile Matteo Alessandro,Muratore Giuseppe,Summo Carmine,Giarnetti Mariagrazia,Caponio Francesco,Paradiso Vito Michele,Pasqualone Antonella

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Gas chromatographic–mass spectrometric characterisation of the Italian protected designation of origin “Altamura” bread volatile profile;Bianchi;Food Chemistry,2008

5. Bread staling assessment of enzyme-supplemented pan breads by dynamic and static deformation measurements;Bollaín;European Food Research and Technology,2005

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