Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)

  • Elena Albanell, Begoña Miñarro, Noemí Carrasco
  • Journal of Cereal Science, September 2012, Elsevier
  • DOI: 10.1016/j.jcs.2012.06.011

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http://dx.doi.org/10.1016/j.jcs.2012.06.011

The following have contributed to this page: Dr Elena Albanell