Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions

  1. Dewan, A.
  2. Khatkar, B.S.
  3. Bangar, S.P.
  4. Chaudhary, V.
  5. Lorenzo, J.M.
Revista:
Food Analytical Methods

ISSN: 1936-976X,  1936-9751

Ano de publicación: 2022

Volume: 15

Número: 10

Páxinas: 2821-2829

Tipo: Artigo

DOI: 10.1007/S12161-022-02331-1 GOOGLE SCHOLAR
Fonte de datos: Scopus