Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design

Volume: 43, Issue: 2, Pages: 208 - 215
Published: Feb 1, 2008
Abstract
Summary The shelf life, particularly the mould-free shelf life (MFSL) of bread, was evaluated either by adding a conventional chemical preservative or by spraying the surface of bread, in which a chemical preservative was added. As bread making is a complex process and bread is a multicomponent system, the investigation was based on statistical design experiments. Using first-order factorial designs, reliable models were constructed, revealing...
Paper Details
Title
Synergistic effect of chemical preservatives with ethanol on the microbial shelf life of bread by factorial design
Published Date
Feb 1, 2008
Volume
43
Issue
2
Pages
208 - 215
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