Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy

International Journal of Food Science and Technology

Volumn 43, Issue 2, 2008, Pages 365-372

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

^a HASHEMITE UNIVERSITY   (Jordan)

^b KANSAS STATE UNIVERSITY   (United States)

^c U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Arabic flat bread; Near infrared spectroscopy; Shelf life; Staling; Texture analysis

Indexed keywords

ZEA MAYS;

EID: 38549123844     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01625.x     Document Type: Article

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