Original paper

Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy

Volume: 263, Pages: 46 - 52
Published: Dec 1, 2019
Abstract
Moisture migration plays an important role in the stability and quality of bakery products. In this study, pectin, alginate and whey protein edible coating was used as an edible barrier to evaluate its effectiveness for retaining the quality of bread by reducing moisture loss and textural changes during storage. Mini-buns as model systems were applied with 1 layer and 2 layers of coating and evaluated for moisture and texture attributes by both...
Paper Details
Title
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy
Published Date
Dec 1, 2019
Volume
263
Pages
46 - 52
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