Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

> 2020 > Impact Factor > Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

Departments

O Instytucie

Studia doktoranckie

Wydawnictwa

	Doświadczalna 4, 20-290 Lublin
	phone: (81) 744 50 61, fax: (81) 744 50 67
	e-mail: sekretariat@ipan.lublin.pl
	Tenders