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.
Aldizkaria:
Food Analytical Methods

ISSN: 1936-976X,  1936-9751

Argitalpen urtea: 2022

Alea: 15

Zenbakia: 10

Orrialdeak: 2821-2829

Mota: Artikulua

DOI: 10.1007/S12161-022-02331-1 GOOGLE SCHOLAR
Datuen iturria: Scopus