Application of near-infrared spectroscopy for screening the potato flour content in Chinese steamed bread.

Wang, Hui; Lv, Du; Dong, Nan; Wang, Sijie; Liu, Jia

Wang, Hui; Lv, Du; Dong, Nan; Wang, Sijie; Liu, Jia.

Afiliação

Wang H; 2Institute of Food Processing Technology, Guizhou Academy of Agricultural Science, Guiyang, 550006 People's Republic of China.
Lv D; 2Institute of Food Processing Technology, Guizhou Academy of Agricultural Science, Guiyang, 550006 People's Republic of China.
Dong N; 2Institute of Food Processing Technology, Guizhou Academy of Agricultural Science, Guiyang, 550006 People's Republic of China.
Wang S; 3School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 People's Republic of China.
Liu J; 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034 People's Republic of China.

Food Sci Biotechnol ; 28(4): 955-963, 2019 Aug.

Article em En | MEDLINE | ID: mdl-31275695

Palavras-chave

Chinese steamed bread; Near-infrared; Partial least squares regression; Potato flour; Potato staple food

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Diagnostic_studies / Screening_studies Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Tipo de estudo: Diagnostic_studies / Screening_studies Idioma: En Ano de publicação: 2019 Tipo de documento: Article