
Detection of low-level gluten content in flour and batter by near infrared reflectance spectroscopy (NIRS)
Keywords: Near infrared spectroscopy; Gluten-free; Dough; NIRS; near infrared reflectance spectroscopy; SNV; standard normal variate; DT; detrend; MSC; multiple scatter correction; MPLS; modified partial least squares; SD; standard deviation; SEC; standard error of