The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread

Figure 5

Visual appearance of noninoculated and inoculated bread after 60 days storage at 25°C. (a) noninoculated baguette, (b) noninoculated sandwich-type bread, (c) inoculated toast, (d) inoculated baguette, (e) CH-BCNF inoculated baguette, (f) inoculated sandwich-type bread, and (g) CH-BCNF inoculated sandwich-type bread.

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