Use of near infrared spectroscopy to evaluate the intensity...

International Journal of Food Science & Technology 1993 Vol. 28; Iss. 1

Use of near infrared spectroscopy to evaluate the intensity of extrusion-cooking processing of pea flour

HASSANE BEN-HDECH, DANIEL J. GALLANT, PAUL ROBERT, JACQUES GUEGUEN
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Volume:
28
Year:
1993
Language:
english
Pages:
12
DOI:
10.1111/j.1365-2621.1993.tb01246.x
File:
PDF, 761 KB
english, 1993
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