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Application of near-infrared spectroscopy to predict the co..:
Wafula, Elizabeth Nakhungu
;
Wainaina, Irene Njoki
;
Buvé, Carolien
...
Journal of Food Engineering. 284 (2020) - p. 110056 , 2020
Link:
https://doi.org/10.1016/j.jfoodeng.2020.110056
RT Journal T1
Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfoodeng.2020.110056&Exemplar=1&LAN=DE A1 Wafula, Elizabeth Nakhungu A1 Wainaina, Irene Njoki A1 Buvé, Carolien A1 Nguyen, Nghia-Do-Trong A1 Kinyanjui, Peter Kahenya A1 Saeys, Wouter A1 Sila, Daniel Ndaka A1 Hendrickx, Marc PB Elsevier BV YR 2020 SN 0260-8774 JF Journal of Food Engineering VO 284 SP 110056 LK http://dx.doi.org/https://doi.org/10.1016/j.jfoodeng.2020.110056 DO https://doi.org/10.1016/j.jfoodeng.2020.110056 SF ELIB - SuUB Bremen
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