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Estimate of moisture and protein content in whole grains of bread wheat (T. aestivum L.) by near infrared reflectance spectroscopy


Estimate of moisture and protein content in whole grains of bread wheat (T. aestivum L.) by near infrared reflectance spectroscopy



Italian Journal of Food Science 6(1): 95-102



ISSN/ISBN: 1120-1770

Calibrations were developed for moisture and protein content prediction in whole grain of bread wheat by means of Near Infrared Reflectance Spectroscopy (NIR) and compared with those obtained for ground wheat. The wavelengths chosen were quite different. For protein content determination, in the case of intact grains four wavelengths, two of them close to 1200 nm and two close to 1700 nm were used, while in the case of ground wheat, four wavelengths close to 2000 nm were used.

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Accession: 008624163

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