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Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis
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| Published in: | Journal of Chemometrics |
|---|---|
| Format: | Online Article RSS Article |
| Published: |
2026
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| Subjects: | |
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| _version_ | 1867936044950749184 |
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| 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 | 2026-06-14T02:03:22.160Z |
| 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 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_auth | Effect of Dough Yield, Flour Type and Fermentation Time on Sourdough Near‐Infrared Spectral Data With ANOVA–Simultaneous Component Analysis |
| 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_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 |