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.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2023

Alea: 414

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2023.135731 GOOGLE SCHOLAR
Datuen iturria: Scopus