Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis
Saved in:
| Published in: | Journal of Chemometrics |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1868553934925201408 |
|---|---|
| collection | WordPress RSS FRELIP Feed Integration |
| container_title | Journal of Chemometrics |
| description | |
| discipline_display | Chemistry |
| discipline_facet | Chemistry |
| format | Online Article RSS Article |
| genre | Journal Article |
| id | rss_article:91453 |
| institution | FRELIP |
| journal_source_facet | Journal of Chemometrics |
| last_indexed | 2026-06-20T21:44:45.448Z |
| publishDate | 2026 |
| publishDateSort | 2026 |
| record_format | rss_article |
| spellingShingle | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis Chemistry General Chemistry |
| sub_discipline_display | General |
| sub_discipline_facet | General |
| subject_display | Chemistry General Chemistry |
| subject_facet | Chemistry General Chemistry |
| title | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| title_alt | Efecto del rendimiento de la masa, el tipo de harina y el tiempo de fermentación en los datos espectrales de infrarrojo cercano de la masa madre con análisis de componentes simultáneos ANOVA Effet du rendement de la pâte, du type de farine et du temps de fermentation sur les données spectrales proche infrarouge du levain avec analyse en composantes simultanée par ANOVA Efeito do Rendimento da Massa, Tipo de Farinha e Tempo de Fermentação nos Dados Espectrais no Infravermelho Próximo de Massa Azeda com ANOVA–Análise de Componentes Simultânea |
| title_auth | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| title_es_txt | Efecto del rendimiento de la masa, el tipo de harina y el tiempo de fermentación en los datos espectrales de infrarrojo cercano de la masa madre con análisis de componentes simultáneos ANOVA |
| title_fr_txt | Effet du rendement de la pâte, du type de farine et du temps de fermentation sur les données spectrales proche infrarouge du levain avec analyse en composantes simultanée par ANOVA |
| title_full | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| title_fullStr | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| title_full_unstemmed | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| title_pt_txt | Efeito do Rendimento da Massa, Tipo de Farinha e Tempo de Fermentação nos Dados Espectrais no Infravermelho Próximo de Massa Azeda com ANOVA–Análise de Componentes Simultânea |
| title_short | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| title_sort | effect of dough yield, flour type and fermentation time on sourdough near‐infrared spectral data with anova–simultaneous component analysis |
| topic | Chemistry General Chemistry |
| url | https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/10.1002/cem.70153?af=R |