Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis-Reference-Cited by-同舟云学术

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Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis

Published:2007-12-19 Issue:2 Volume:43 Page:357-364
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Abu-Ghoush Mahmoud,Herald Thomas J,Dowell Floyd,Xie Feng,Aramouni Fadi M,Madl Ronald

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01594.x/fullpdf

Reference32 articles.

1. Moisture redistribution and phase transition during bread staling;Baik;Cereal Chemistry,2000

2. Water activity and moisture content of dough and bread;Czuchajowska;Cereal Chemistry,1989

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