(2026). Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis. Journal of Chemometrics.
Successfully copied to clipboard
Copying to clipboard failed
Chicago Style (17th ed.) Citation
"Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis."
Journal of Chemometrics 2026.
Successfully copied to clipboard
Copying to clipboard failed
MLA (9th ed.) Citation
"Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis."
Journal of Chemometrics, 2026.
Successfully copied to clipboard
Copying to clipboard failed
Warning: These citations may not always be 100% accurate.