Work

A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks

Year: 2021

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2021.2012124

Authors: Hayet Ghnimi, Monia Ennouri, Christine Chèné, Romdhane Karoui

Institutions: University of Sfax, University of Liège, University of Monastir, Université de Lille, Université du littoral côte d'opale, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, JUNIA, Université d'Artois, Université de Picardie Jules Verne, Adrianor

Language: English

Topic: Spectroscopy and Chemometric Analyses

Subfield: Analytical Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4200529594

FWCI: 0.659

Cites: 136

Cited by: 17

Related to: 10