Classification of industrial tapioca starch hydrolysis products based on their Brix and dextrose equivalent values using near-infrared spectroscopy.

MLA

Sringarm, Chayanid, et al. “Classification of Industrial Tapioca Starch Hydrolysis Products Based on Their Brix and Dextrose Equivalent Values Using Near-Infrared Spectroscopy.” Journal of the Science of Food and Agriculture, vol. 104, no. 12, Sept. 2024, pp. 7249–57. EBSCOhost, https://doi.org/10.1002/jsfa.13546.

APA

Sringarm, C., Numthuam, S., Jiamyangyuen, S., Kittiwachana, S., Saeys, W., & Rungchang, S. (2024). Classification of industrial tapioca starch hydrolysis products based on their Brix and dextrose equivalent values using near-infrared spectroscopy. Journal of the Science of Food and Agriculture, 104(12), 7249–7257. https://doi.org/10.1002/jsfa.13546

Chicago

Sringarm, Chayanid, Sonthaya Numthuam, Sudarat Jiamyangyuen, Sila Kittiwachana, Wouter Saeys, and Saowaluk Rungchang. 2024. “Classification of Industrial Tapioca Starch Hydrolysis Products Based on Their Brix and Dextrose Equivalent Values Using Near-Infrared Spectroscopy.” Journal of the Science of Food and Agriculture 104 (12): 7249–57. doi:10.1002/jsfa.13546.