Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

Journal article

Peer reviewed

Barbara A Rasco, Zhuqing Xiao, Keqiang Lai, Rui Du, Yungang Shen, Xiaohua Sun, Yude Pan and Yiqun Huang

Journal of Spectroscopy

2013

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http://dx.doi.org/10.1155/2013/973623View

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Title: Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development
Creators: Barbara A Rasco - Washington State University
Zhuqing Xiao - Shanghai Ocean University
Keqiang Lai - Shanghai Ocean University
Rui Du - Shanghai Ocean University
Yungang Shen
Xiaohua Sun
Yude Pan
Yiqun Huang - Washington State University
Publication Details: Journal of Spectroscopy
Number of pages: 7
Identifiers: 996631023701851
Academic Unit: University of Idaho
Language: English
Resource Type: Journal article