. 2018 Apr 17;6(4):1109–1118. doi: 10.1002/fsn3.652
© 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Figure 1.
NIR spectra for soybean powder with different mesh