Comparison of fourier transform mid infrared spectroscopy and near infrared reflectance spectroscopy with differential scanning calorimetry for the study of the staling of bread.

Autor: Wilson, R H, Goodfellow, B J, Belton, P S, Osborne, B G, Oliver, G, Russell, P L
Zdroj: Journal of the Science of Food & Agriculture; 1991, Vol. 54 Issue 3, p471-483, 13p
Databáze: Complementary Index
Externí odkaz: