Prediction of Total Dietary Fiber by Near-Infrared Reflectance Spectroscopy in Cereal Products Containing High Sugar and Crystalline Sugar
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 3944-3951
- https://doi.org/10.1021/jf9703260
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Effect of Cereal Product Residual Moisture Content on Total Dietary Fiber Determined by Near-Infrared Reflectance SpectroscopyJournal of Agricultural and Food Chemistry, 1997
- Two-Dimensional Vibration Spectroscopy: Correlation of Mid- and Near-Infrared RegionsApplied Spectroscopy, 1992
- Morphological Trait and Maturity Group Relations with Digestibility of OrchardgrassCrop Science, 1991
- Standard Normal Variate Transformation and De-Trending of Near-Infrared Diffuse Reflectance SpectraApplied Spectroscopy, 1989
- Partial least-squares method for spectrofluorimetric analysis of mixtures of humic acid and lignin sulfonateAnalytical Chemistry, 1983
- DIETARY FIBRE REDEFINEDThe Lancet, 1976