Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling
Textural deterioration of pita bread, PB, due to staling is an important quality parameter during storage. Loss of freshness due to PB staling results in significant quality and economic loss. PB staling was studied using both MR-FTIR spectroscopy and textural profile including time to rupture and t...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/8252570 |
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