Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics
Author:
Affiliation:
1. Institute of Food Science and Biotechnology, University of Hohenheim; Garbenstraße. 23 70599 Stuttgart Germany
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13080/fullpdf
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