Batch-wise versus continuous dough mixing of Danish butter cookies. A near infrared hyperspectral imaging study

  1. Amigo, J.M.
  2. Jespersen, B.M.
  3. van den Berg, F.
  4. Jensen, J.J.
  5. Engelsen, S.B.
Zeitschrift:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Datum der Publikation: 2023

Ausgabe: 414

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2023.135731 GOOGLE SCHOLAR
Datenquelle: Scopus