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

✍ Scribed by A. Aït Kaddour; C. Barron; P. Robert; B. Cuq

Book ID: 113697892
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 453 KB
Volume: 48
Category: Article
ISSN: 0733-5210
DOI: 10.1016/j.jcs.2007.07.008

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