Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 85, December 2018, Pages 176-184

Agnieszka Nawrocka, Magdalena Krekora, Zbigniew Niewiadomski, Antoni Miś,