Application of two-dimensional cross-correlation spectroscopy to analyse infrared (MIR and NIR) spectra recorded during bread dough mixing

Journal of Cereal Science

Volumn 48, Issue 3, 2008, Pages 678-685

  Ait Kaddour A ^a   Mondet, M ^a   Cuq, B ^a  

^a UMR IATE   (France)

Author keywords

Amide III; Gluten; Mid infrared spectroscopy; Near infrared spectroscopy; Starch; Water

Indexed keywords

EID: 54949157267     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2008.03.001     Document Type: Article

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