Classification of chocolate according to its cocoa percentage by using Terahertz time-domain spectroscopy
Author:
Affiliation:
1. Universidad Privada del Norte, Perú
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100404&tlng=en
Reference34 articles.
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3. Application of image analysis to optimization of the bread-making process based on the acceptability of the crust color;Castro W.;Journal of Cereal Science,2017
4. Innovation in near-surface geophysics: instrumentation, application, and data processing methods;Catapano I.,2019
5. THz Spectroscopy of bound water in glucose: direct measurements from crystalline to dissolved state;Cherkasova O. P.;Journal of Infrared, Millimeter and Terahertz Waves,2020
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