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: | , |
|---|---|
| Formáid: | Journal Contribution |
| Teanga: | English |
| Foilsithe: |
2017
|
| Ábhair: | |
| Rochtain Ar Líne: | http://agris.upm.edu.my:8080/dspace/handle/0/12624 |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|