Characteristics of the chemical processes induced by...

Food Hydrocolloids 2018 / 12 Vol. 85

Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

Nawrocka, Agnieszka, Krekora, Magdalena, Niewiadomski, Zbigniew, Miś, Antoni
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Volume:
85
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2018.07.020
Date:
December, 2018
File:
PDF, 2.71 MB
english, 2018
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