Effect of antimicrobial agents and dough conditioners on the shelf-life extension and quality of flat bread, as determined by near-infrared spectroscopy
Mahmoud Abu-Ghoush, Thomas J. Herald, Floyd Dowell, Feng Xie, Fadi M. Aramouni, Chuck WalkerVolume:
43
Year:
2008
Language:
english
Pages:
8
DOI:
10.1111/j.1365-2621.2007.01625.x
File:
PDF, 228 KB
english, 2008