Sequential data-fusion of near-infrared and mid-infrared spectroscopy data for improved prediction of quality traits in tuber flours
This study evaluates the near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) complementary spectral ranges to predict six different quality traits, which include chemical components such as amylose, starch, protein, glucose, cellulose, and moisture contents, in tubers and root flour...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Sprog: | English |
| Udgivet: |
2022
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| Fag: | |
| Online adgang: | https://repository.ugm.ac.id/283038/1/pertanian.pdf |