Investigations into the use of near infrared reflectance spectroscopy for the quality assessment of wheat with respect to its potential for bread baking-Reference-Cited by-同舟云学术

Investigations into the use of near infrared reflectance spectroscopy for the quality assessment of wheat with respect to its potential for bread baking

Published:1984-01 Issue:1 Volume:35 Page:106-110
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Osborne Brian G.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference11 articles.

1. Criteria of wheat quality. In Wheat Chemistry and Technology (Ed.), American Association of Cereal Chemists Inc., 1971, Chapter 2, 19–49.

2. Assessment of wheat grain texture by near infrared reflectance measurements on bühler-milled flour

3. The application of near infrared reflectance analysis to rapid flour testing

4. Measurement of the degree of starch damage in flour by near infrared reflectance analysis

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