Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.) - Concepedia

Concepedia

Publication | Open Access

Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)

DOI Full Paper Access

28

Citations

42

References

2020

Year

Elizabeth Wafula, Irene Wainaina, Carolien Buvé, Nghia-Do-Trong Nguyen, Peter K. Kinyanjui, Wouter Saeys, Daniel N. Sila, Marc Hendrickx

Journal of Food Engineering

Food ChemistryInfrared SensorInfrared SpectroscopySpectroscopyFood AnalysisAgricultural EconomicsAged Common BeansNear-infrared SpectroscopyCooking TimesFood QualityHealth Sciences

References

	Year	Citations

Page 1

Page 1