A Near Infrared Spectroscopic Discrimination of Noodle Flours Using a Principal-Component Analysis Coupled with Chemical Information
スポンサーリンク
概要
著者
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KIKUCHI Ryoei
Faculty of Engineering and Resource Science, Akita University
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OGAWA Nobuaki
Faculty of Engineering and Resource Science, Akita University
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KUMAGAI Masanori
Faculty of Agriculture, Tohoku University
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OHISA Naganori
Akita Research Institute of Food & Brewing (ARIF)
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Ogawa Nobuaki
Faculty Of Engineering And Resource Science Akita University
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Kikuchi Ryoei
Faculty Of Engineering And Resource Science Akita University
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AMANO Toshio
OPT Research Inc.
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KARUBE Kikuko
Faculty of Engineering and Resource Science, Akita University
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SATO Tomoaki
Faculty of Engineering and Resource Science, Akita University
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Kumagai Masanori
Faculty Of Agriculture Tohoku University
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