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International Journal of Food Properties
Volume 25, 2022 - Issue 1
Original Article
Monitoring of wheat flour aging process using traditional methods and Fourier transform infrared spectroscopy coupled with chemometrics
Muhammad Haseeb Ahmada Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad (GCUF), PakistanCorrespondence[email protected]
https://orcid.org/0000-0001-5503-6340View further author information
https://orcid.org/0000-0001-5503-6340View further author information, , Imran Pashab National Institute of Food Science and Technology (NIFSAT), Faculty of Food, Nutrition and Home Sciences (FFNHS), University of Agriculture Faisalabad (UAF), Pakistanhttps://orcid.org/0000-0001-7106-8860View further author information
https://orcid.org/0000-0001-7106-8860View further author information, Muhammad Kamran Khana Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistanhttps://orcid.org/0000-0001-7989-4219View further author information
https://orcid.org/0000-0001-7989-4219View further author information, Muhammad Imrana Department of Food Science, Faculty of Life Sciences, Government College University Faisalabad (GCUF), Pakistanhttps://orcid.org/0000-0003-3549-6221View further author information
https://orcid.org/0000-0003-3549-6221View further author information, Niaz Muhammadd National Agriculture Education College, AfghanistanCorrespondence[email protected] [email protected]
https://orcid.org/0000-0001-8974-6797View further author information
https://orcid.org/0000-0001-8974-6797View further author information & show all