Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

来源 :食品与营养科学(英文) | 被引量 : 0次 | 上传用户：thonny007

【摘要】

：

Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75

【作者】

：

Ananthan Padmashree Gopal Kuma

【机构】

：

DepartmentofCerealsandPulsesTechnology

【出处】

：

食品与营养科学(英文)

【发表日期】

：

2013年5期

【关键词】

：

CEREAL BAR PACKAGING Water Activity Chemical Changes SHELF LIFE Cereal Bar Packa

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Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (M

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