共 13 条
- [1] Measurement of gliadin and glutenin content of flour by NIR spectroscopy. Wesley I J, Larroque O, Osbornet B G, Azuding N, Allen H, Skerritt J H. Journal of Cereal Science . 2001
- [2] Application of near infrared reflectance spectroscopy to the com-positional analysis of biscuits and biscuit doughs. Brian G.Osborne,Thomas Fearn,Andrew R.Miller,et al. Journal ofthe Science of Food and Agriculture . 2006