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

✍ Scribed by Mahmoud Abu-Ghoush; Thomas J. Herald; Floyd Dowell; Feng Xie; Fadi M. Aramouni; Chuck Walker

• Book ID: 108826759
• Publisher: John Wiley and Sons
• Year: 2008
• Tongue: English
• Weight: 228 KB
• Volume: 43
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.2007.01625.x