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...
Gardado en:
| Main Authors: | , |
|---|---|
| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado: |
2017
|
| Subjects: | |
| Acceso en liña: | http://agris.upm.edu.my:8080/dspace/handle/0/12624 |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|