Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy
Potato is a good source of dietary energy and several micronutrients, and the development of staple foods using potato-wheat blended powder has received much attention recently in China. A rapid and accurate method for determining the potato flour content in potato staple foods would be valuable to...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1502199 |