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Publikováno v:
Journal of Near Infrared Spectroscopy. 6:213-220
The use of near infrared spectroscopy (NIR) was investigated for its ability to predict a range of chemical constituents (protein, moisture, fat, ash, total dietary fibre) and functional properties (100 seed weight, hydration capacity, hull percentag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77cf4055e0ffc459f4e5705fac231535
https://doi.org/10.1255/jnirs.139
https://doi.org/10.1255/jnirs.139
