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A non-destructive determination of protein content in potato flour noodles using near-infrared hyperspectral imaging technology

Food ChemistryProtein ContentBiochemistryNatural SciencesSpectroscopyBioanalysisPotato Flour NoodlesFood AnalysisAnalytical ChemistryNear-infrared SpectroscopyFood QualityMedicineBiophysicsNon-destructive Determination