Estimation of rheological properties of gelato by FT-NIR spectroscopy

Author:

Silaghi Florina A.,Giunchi Alessandro,Fabbri Angelo,Ragni Luigi

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Textural analysis of fat reduced vanilla gelato products;Aime;Food Research International,2001

2. Comparison of rheological behaviour of sweet and salad sauce;Alvarez;Journal of Food Properties,2004

3. Annual Book of ASTM Standards, E1655 (2000). Standard practices for infrared multivariate quantitative analysis.

4. Quantitative in-line monitoring of powder blending by near infrared reflection spectroscopy;Berntsson;Powder Technology,2002

5. An improved model of food thickeners from non-newtonian mechanics in the mouth;Dikie;Journal of Food Science,1983

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