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Using near-infrared spectroscopy to determine moisture cont..:
Duthen, Simon
;
Levasseur-Garcia, Cecile
;
Kleiber, Didier
...
Food Hydrocolloids. 115 (2021) - p. 106627 , 2021
Link:
https://doi.org/10.1016/j.foodhyd.2021.106627
RT Journal T1
Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodhyd.2021.106627&Exemplar=1&LAN=DE A1 Duthen, Simon A1 Levasseur-Garcia, Cecile A1 Kleiber, Didier A1 Violleau, Frédéric A1 Vaca-Garcia, Carlos A1 Tsuchikawa, Satoru A1 Delgado Raynaud, Christine A1 Daydé, Jean PB Elsevier BV YR 2021 SN 0268-005X JF Food Hydrocolloids VO 115 SP 106627 LK http://dx.doi.org/https://doi.org/10.1016/j.foodhyd.2021.106627 DO https://doi.org/10.1016/j.foodhyd.2021.106627 SF ELIB - SuUB Bremen
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