Prediction of cooking times of freshly harvested common beans and their susceptibility to develop the hard-to-cook defect using near infrared spectroscopy
Elizabeth Wafula, Irene Wainaina, Carolien Buvé, Peter K. Kinyanjui, Wouter Saeys, Daniel N. Sila, Marc Hendrickx
Topics & Concepts
Partial least squares regressionFood scienceChemistryNear-infrared spectroscopySpectroscopyHorticultureBiologyMathematicsPhysicsStatisticsQuantum mechanicsNeuroscienceSpectroscopy and Chemometric AnalysesFood composition and propertiesCassava research and cyanide