Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs

  1. Castro-Reigía, D.
  2. García, I.
  3. Sanllorente, S.
  4. Sarabia, L.A.
  5. Amigo, J.M.
  6. Ortiz, M.C.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2024

Volumen: 361

Type: Article

DOI: 10.1016/J.JFOODENG.2023.111738 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus