Prediction of starch content in meatballs using near infrared spectroscopy (NIRS)
Meatballs are a popular food in Asian countries. A good quality consists of low starch. In this study, the quality of meatballs was evaluated by starch content using short and long-wavelength near infrared spectroscopy (NIRS). The result found that long-wavelength NIRS can predict starch contents in...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Journal Contribution |
| Language: | English |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/12624 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|