Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach-Reference-Cited by-同舟云学术

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Shelf-life assessment of energy banana bar using acceleration method with critical moisture content approach

Published:2021-06 Issue:suppl 1 Volume:41 Page:163-168
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

EKAFITRI Riyanti¹^ORCID,KURNIAWAN Yose Rizal¹,DESNILASARI Dewi¹^ORCID,SURAHMAN Diki Nanang¹^ORCID,INDRIATI Ashri¹^ORCID

Affiliation:

1. Indonesian Institute of Sciences, Indonesia

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s1/0101-2061-cta-fst13120.pdf

Reference29 articles.

1. Buku Dan Monograf Penentuan Kadaluarsa Produk Pangan;Arpah M.,2001

2. Official methods of analysis of the Association of Official Analytical Chemist,1995

3. Kasiat Warna Warni Makanan;Astawan M.,2008

4. Bananas, raw materials for making processed food products;Aurore G.;Trends in Food Science & Technology,2009

5. SNI 2973:2011: biskuit,2011

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5. Utilization of moisture sorption isotherm in predicting shelf-life of salted-roasted peanut;THE 5th INTERNATIONAL CONFERENCE ON AGRICULTURE AND LIFE SCIENCE 2021 (ICALS 2021): “Accelerating Transformation in Industrial Agriculture Through Sciences Implementation”;2023

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