Rheological parameters determination using Near Infrared technology in whole wheat grain

Journal of Food Engineering

Volumn 111, Issue 1, 2012, Pages 115-121

  Arazuri, Silvia ^a   Ignacio Arana, J ^a   Arias, Nerea ^a   Arregui, Luis M ^a   Gonzalez Torralba, Jon ^a   Jaren, Carmen ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Alveograph; Calibration; NIR; Quality; Wheat

Indexed keywords

ALVEOGRAPH; BREADMAKING QUALITY; CROSS VALIDATION; DEFORMATION ENERGY; NEAR INFRARED; NEAR INFRARED REFLECTANCE SPECTROSCOPY; NIR; NIR SPECTRUM; PREDICTION MODEL; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; WHEAT; WHEAT GRAINS; WHEAT QUALITY;

CALIBRATION; DEFORMATION; IMAGE QUALITY; INFRARED DEVICES; INFRARED RADIATION; MATHEMATICAL MODELS; NEAR INFRARED SPECTROSCOPY; TENACITY;

RHEOLOGY;

TRITICUM AESTIVUM;

EID: 84858156050     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.017     Document Type: Article

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