Application of Attenuated Total Reflectance-Fourier Transform Infrared Reflectance in Research of Cereal and Food (Dough) System
JIA Chun-li1 HUANG Wei-ning1,* HOSENEY R C2
FOOD SCIENCE . 2009, (9): 277 -280 .  DOI: 10.7506/spkx1002-6630-200909065