Determination of protein, lipid and sugar contents of bakery products by using Fourier-transform near infrared spectroscopy

  • T. Szigedi, M. Dernovics, M. Fodor
  • Acta Alimentaria, January 2011, Akademiai Kiado
  • DOI: 10.1556/aalim.40.2011.suppl.21

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http://dx.doi.org/10.1556/aalim.40.2011.suppl.21