Measurement of levels of bread improvers in concentrates by means of near infrared reflectance spectroscopy
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference7 articles.
1. Determination of cysteine hydrochloride, ascorbic acid and potassium bromate in admixture in bread improver formulations
2. Determination of free amino acids by high performance liquid chromatography
3. High-performance liquid chromatography of inorganic and organic anions using ultraviolet detection and an amino column
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