Comparison of fourier transform mid infr
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R H Wilson; B J Goodfellow; P S Belton; B G Osborne; G Oliver; P L Russell
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Article
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1991
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John Wiley and Sons
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English
⚖ 575 KB
The staling of bread has previously been studied by differential scanning calorimetry and by simple rheological measurements. In this collaborative study, two spectroscopic techniques (Fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy) have been used in addition