Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling

<div>Relationship between compression forces at 25% compression and storage time at 23°C (room temperature) and −18°C (freezer temperature) for pita bread (source: 3rd batch).</div>

Journal of Food Quality

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Figure 3

Figure 3: Using MR-FTIR and Texture Profile to Track the Effect of Storage Time and Temperature on Pita Bread Staling 