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Use of visible and near infrared spectroscopy and least squares-support vector machine to determine soluble solids content and pH of cola beverage / Fei Liu and Yong He

by Liu, Fei | He, Yong.

Source: Journal of Agricultural and Food ChemistryMaterial type: Article Article; Format: print Availability: No items available.
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Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat / Li-Hua Pan ... [et.al.].

by Pan, Li-Hua | Luo, Shui-Zhong | Liu, Fei | Luo, Jian-ping.

Source: Cereal ChemistryMaterial type: Article Article; Format: print Availability: No items available.
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