Determination of starch and lipid in pea flour by near infrared reflectance analysis. the effect of pea genotype on starch and lipid content
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference17 articles.
1. Determination of protein in pea flour by near infrared analysis
2. Measurement of Protein and Oil in Grains and Soybeans with Reflected Near–Infrared Light
3. Lysine Estimation in Cereals by Near‐Infrared Reflectance 1
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1. Protein, weight, and oil prediction by single‐seed near‐infrared spectroscopy for selection of seed quality and yield traits in pea ( Pisum sativum );Journal of the Science of Food and Agriculture;2020-04-09
2. Review: Near infra-red analysis of food;International Journal of Food Science & Technology;2007-06-28
3. Prediction of crude protein content in field peas using near infrared reflectance spectroscopy;Canadian Journal of Plant Science;2006-01-01
4. A Novel Silica Gel Adsorption/Near-Infrared Spectroscopic Method for the Determination of Hexanal as an Example of Volatile Compounds;Journal of Agricultural and Food Chemistry;1997-08-01
5. Direct Determination of the Starch Content in Gravy by Near-Infrared Spectroscopy;Journal of Agricultural and Food Chemistry;1996-01-01
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