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

Journal of Cereal Science

Volumn 48, Issue 1, 2008, Pages 10-19

  Ait Kaddour A ^a   Barron, C ^a   Robert, P ^b   Cuq, B ^a  

^a UMR IATE   (France)

^b INRA   (France)

Author keywords

2D COS; Dough mixing; MW2D; NIR spectroscopy

Indexed keywords

TRITICUM AESTIVUM;

EID: 43049124826     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2007.07.008     Document Type: Article

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