Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach
Author:
Funder
Erasmus+
Universidad de Cádiz
Universitas Gadjah Mada
Publisher
Elsevier BV
Reference39 articles.
1. Sensory attributes, nutritional qualities, and glycemic indices of bread blends produced from cocoa powder flavored yellow-fleshed cassava-wheat composite flours;Ajani;Journal of Food Processing and Preservation,2020
2. Rapid detection of sunset yellow adulteration in tea powder with variable selection coupled to machine learning tools using spectral data;Amsaraj;Journal of Food Science and Technology,2023
3. Nutritional value and organoleptic evaluation of chocolate biscuits incorporated with freeze dried and oven dried itoyori surimi;Arone;Journal of Coastal Research,2019
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5. Influence of carob flour and carob bean gum on rheological properties of cocoa and carob pastry fillings;Benković;Foods,2019
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