Bread fermentation monitoring through NIR spectroscopy and PLS-DA. Determining the optimal fermentation point in bread doughs

1. Castro-Reigía, D.
2. García, I.
3. Sanllorente, S.
4. Sarabia, L.A.
5. Amigo, J.M.
6. Ortiz, M.C.

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DOI: 10.1016/J.JFOODENG.2023.111738 GOOGLE SCHOLAR lock_openOpen access editor

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