| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7556478 | Analytica Chimica Acta | 2013 | 7 Pages |
Abstract
⺠Dough leavening is studied by means of multi-way methods and NIR spectroscopy. ⺠Trends of variability of the NIR signal with time (leavening profiles) are obtained. ⺠Bread properties (e.g. volume) can be predicted from its behavior during leavening. ⺠Model interpretability is improved through nested mode biplots of PARAFAC loadings.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Mario Li Vigni, Marina Cocchi,