| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1189618 | Food Chemistry | 2008 | 7 Pages |
Abstract
The proposed method was applied to the analysis of two commercial samples of wheat-flour and four samples of flour-based ready-oven mixtures. The results have shown no significant differences when compared with those obtained after complete digestion of the samples analysed.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
TomáÅ¡ Äernohorský, Anna KrejÄová, Miloslav Pouzar, Lenka VavruÅ¡ová,