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

International Journal of Food Science and Technology

Volumn 43, Issue 2, 2008, Pages 357-364

  Abu Ghoush, Mahmoud ^a   Herald, Thomas J ^b   Dowell, Floyd ^c   Xie, Feng ^c   Aramouni, Fadi M ^b   Madl, Ronald ^b  

^a HASHEMITE UNIVERSITY   (Jordan)

^b KANSAS STATE UNIVERSITY   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Antimicrobial agents; Flat bread; Near infrared spectroscopy; Shelf life; Texture analysis

Indexed keywords

EID: 38549096504     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01594.x     Document Type: Article

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