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Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy
Wheat flour is widely used on an industrial scale in baked goods, pasta, food concentrates, and confectionaries. Ash content and moisture can serve as important indicators of the wheat flour’s quality and use, but the routinely applied assessment methods are laborious. Partial least squares regressi...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143060/ https://www.ncbi.nlm.nih.gov/pubmed/32138384 http://dx.doi.org/10.3390/foods9030280 |