APPLICATION OF NEAR-INFRARED REFLECTANCE SPECTROSCOPY TO THE COMPOSITIONAL ANALYSIS OF BISCUITS AND BISCUIT DOUGHS

被引：102

作者：

OSBORNE, BG

FEARN, T

MILLER, AR

DOUGLAS, S

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1984年 / 35卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740350116

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：99 / 105

页数：7

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