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

Concepedia

Publication | Closed Access

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

34

Citations

29

References

2007

Year

Abderrahmane Aït‐Kaddour, Cécile Barron, P. Robert, Bernard Cuq

Journal of Cereal Science

Physico-chemical DescriptionPhysicsFood PhysicNatural SciencesSpectroscopyInfrared SpectroscopyFood EngineeringChemistry

References

	Year	Citations

Page 1