Determination of protein, lipid and sugar contents of bakery products by using fourier-transform near infrared spectroscopy

Acta Alimentaria

Volumn 40, Issue SUPPL. 21, 2011, Pages 222-229

  Szigedi, T ^a   Dernovics, M ^a   Fodor, M ^a  

^a Institute of Data Analytics and Information Systems   (Hungary)

Author keywords

Bakery products; FT NIR; Lipid; Protein; Sugar

Indexed keywords

EID: 84865273785     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.40.2011.Suppl.21     Document Type: Article

References (11)

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