Monitoring of dough fermentation during Chinese steamed bread processing by near‐infrared spectroscopy combined with spectra selection and supervised learning algorithm
2019 ◽
Vol 28
(4)
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pp. 955-963
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2017 ◽
Vol 51
(7)
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pp. 1029-1038
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2019 ◽
Vol 13
(3)
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pp. 599-607
Keyword(s):
1997 ◽
Vol 103
(1)
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pp. 204
Keyword(s):
Keyword(s):