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...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , |
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| Μορφή: | Journal Contribution |
| Γλώσσα: | English |
| Έκδοση: |
2017
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| Θέματα: | |
| Διαθέσιμο Online: | http://agris.upm.edu.my:8080/dspace/handle/0/12624 |
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