Quantitative Analysis of Tapioca Starch using FT-IR Spectroscopy and Partial Least Squares

  • Perundurai MadhanMohan
  • Published 2013


In the modern competitive world, agriculture sectors and food processing industries need new tools and technologies for the classification of raw materials based on its ingredients presence (Protein, Carbohydrate, Sugar, Fat, Fiber, Vitamin, and Minerals etc.) and to be used for suitable application process based on its ingredients. In order to ensure the… (More)


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