NIRS Database on fresh blended yam for Cooking Time, Water absorption & Hardness at IITA, Nigeria
NIRS spectra of fresh blended yam samples and reference data on the cooking time, water absorption and hardness ( texture) of the boiled yam used to develop the calibration models.
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| Main Authors: | , |
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| Other Authors: | |
| Format: | Spectral Data biblioteca |
| Language: | English |
| Published: |
CIRAD Dataverse
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| Subjects: | Agricultural Sciences, yam, cooking time, water absorption, NIRS, infrared spectrophotometry, hardness, texture, food analysis, |
| Online Access: | https://doi.org/10.18167/DVN1/SSZRIB |
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