Method of physical and enzymatic concentration of extraneous materials in wheat flour to enable near infrared chemical imaging
Master of Science === Food Science Institute === David L. Wetzel === Grain processing and handling requires quality determinations to ensure wholesome products that meet or surpass legal standards and specifications required by the end consumer. Near infrared spectroscopy has proven to be a useful a...
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| Language: | en_US |
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2018
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| Online Access: | http://hdl.handle.net/2097/38803 |