Effects of moisture content on pumpkin crackers in different packages

• المؤلفون الرئيسيون: Rachtanapun P., Kumsuk N., Thipo K., Lorwatcharasupaporn P.
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-58249101024&partnerID=40&md5=23686462f9761938d53f41b53d6d1358; http://cmuir.cmu.ac.th/handle/6653943832/566
• المؤسسة: Chiang Mai University

The effect of moisture content on shelf life of pumpkin crackers in different packages (HDPE, OPP, PVDC and metallized Al pouches) was investigated. Shelf life of food products can be determined by setting sensory test. However, it is costly for determining some long shelf life products, which last...