Differentiation of Carbohydrate Gums and Mixtures Using Fourier Transform Infrared Spectroscopy and Chemometrics
Author:
Affiliation:
1. Food Science Department, Purdue University, 745 Agriculture Mall Drive, West Lafayette, Indiana 47907
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0485537
Reference29 articles.
1. Whistler, R. L.; BeMiller, J. N.Carbohydrate Chemistry for Food Scientists; Eagan Press: St. Paul, MN, 1997; p 241.
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