Rapid detection of lard in chocolate and chocolate - based food products using fourier transform infrared spectroscopy
Fourier transform infrared (FTIR) spectroscopy, in combination with attenuated total reflectance (ATR) and partial least square (PLS) regression was used to detect the addition of lard in chocolate formulation. The spectral bands associated with lard, cocoa butter and their blends (ranging from 0 –...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2020
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/17338 |
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