The potential of Fourier transform infrared spectroscopy for the analysis of confectionery products

Food Chemistry

Volumn 28, Issue 1, 1988, Pages 53-61

  Belton, Peter S ^a   Saffa, Alfred M ^a   Wilson, Reginald H ^a   Ince, Arthur D ^b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b Cadbury Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ANALYSIS; INFRARED SPECTROSCOPY; NONHUMAN;

THEOBROMA CACAO;

EID: 0023912107     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(88)90006-4     Document Type: Article

References (5)

1. Determination of the moisture content of starch using near infrared photoacoustic spectroscopy