Rapid quality evaluation of wheat flour containing moderate level of gluten using near‐infrared spectroscopy and chemometrics
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DOI: 10.1002/jsfa.14221
Abstract: Currently, flour quality evaluation methods are varied, but there are some issues, such as single evaluation indicators and insufficient comprehensiveness. The present study aimed to develop a more comprehensive and rapid evaluation method for flour… read more here.
Keywords: spectroscopy; quality evaluation; evaluation wheat; rapid quality ... See more keywords