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Shelf life prediction of gluten-free bread formulated with quinoa flour: comparison of packaging materials using mathematical modeling and survival analysis

Crossref DOI link: https://doi.org/10.1007/s11694-025-03173-1

Published Online: 2025-03-10

Published Print: 2025-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

García-Ramón, Diego Fernando https://orcid.org/0000-0003-3937-6796
Norabuena, Edgar https://orcid.org/0000-0003-3921-931X
Sotelo-Méndez, Alejandrina https://orcid.org/0000-0002-6992-4821
Vega, Marlitt Naupay https://orcid.org/0000-0003-1234-5869
Sumarriva, Liliana https://orcid.org/0000-0002-6128-3089
Vidaurre-Ruiz, Julio https://orcid.org/0000-0003-0980-9474
Hurtado-Soria, Beetthssy Z. https://orcid.org/0009-0008-9012-7975
Villanueva, Eudes https://orcid.org/0000-0001-9737-5156
Salas-Valerio, Walter Francisco https://orcid.org/0000-0002-4143-4003
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Text and Data Mining valid from 2025-03-10

Version of Record valid from 2025-03-10
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Article History

Received: 18 July 2023

Accepted: 21 February 2025

First Online: 10 March 2025

Declarations

:

: The authors declare that there is no conflict of interest regarding the publication of this article.

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