Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films

Title
Shelf life prediction of packaged cassava-flour-based baked product by using empirical models and activation energy for water vapor permeability of polyolefin films
Authors
Keywords
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Journal
JOURNAL OF FOOD ENGINEERING
Volume 100, Issue 3, Pages 461-467
Publisher
Elsevier BV
Online
2010-05-01
DOI
10.1016/j.jfoodeng.2010.04.031

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