Physico-chemical description of bread dough mixing using two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensional correlation spectroscopy

Published 2007 View Full Article

Authors

Keywords

Journal

JOURNAL OF CEREAL SCIENCE

Volume 48, Issue 1, Pages 10-19

Publisher

Elsevier BV

Online

2007-08-04

DOI

10.1016/j.jcs.2007.07.008

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