Prediction of wheat flours composition using fourier transform infrared spectrometry (FT-IR)
Camelia Maria Golea, Georgiana Gabriela Codină, Mircea Oroian
Topics & Concepts
Partial least squares regressionGlutenStarchFourier transform infrared spectroscopyCommon wheatChemistryPrincipal component analysisWheat flourMoistureFood scienceComposition (language)Water contentChemical compositionChemometricsAgronomyMathematicsChromatographyBiologyChemical engineeringBiochemistryLinguisticsGenePhilosophyOrganic chemistryGeotechnical engineeringChromosomeStatisticsEngineeringSpectroscopy and Chemometric AnalysesFood composition and propertiesSeed and Plant Biochemistry