Van der Vennet, J.; De Witte, F.; Vandenabeele, P.; Eeckhout, M.; Van Bockstaele, F.
Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. Foods 2025, 14, 3330.
https://doi.org/10.3390/foods14193330
AMA Style
Van der Vennet J, De Witte F, Vandenabeele P, Eeckhout M, Van Bockstaele F.
Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. Foods. 2025; 14(19):3330.
https://doi.org/10.3390/foods14193330
Chicago/Turabian Style
Van der Vennet, Justine, Fien De Witte, Peter Vandenabeele, Mia Eeckhout, and Filip Van Bockstaele.
2025. "Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications" Foods 14, no. 19: 3330.
https://doi.org/10.3390/foods14193330
APA Style
Van der Vennet, J., De Witte, F., Vandenabeele, P., Eeckhout, M., & Van Bockstaele, F.
(2025). Applicability of Raman Spectroscopy for the Assessment of Wheat Flour Quality and Functionality in Bakery Applications. Foods, 14(19), 3330.
https://doi.org/10.3390/foods14193330