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Journal of Spectroscopy
Volume 2013 (2013), Article ID 973623, 7 pages
http://dx.doi.org/10.1155/2013/973623
Research Article

Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development

1College of Food Science and Technology, Shanghai Ocean University, No. 999 Hucheng Huan Road, LinGang New City, Shanghai 201306, China
2School of Food Science, Washington State University, Pullman, WA 99164, USA

Received 14 March 2013; Accepted 20 May 2013

Academic Editor: Christoph Krafft

Copyright © 2013 Zhuqing Xiao et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Zhuqing Xiao, Keqiang Lai, Rui Du, et al., “Fat and Moisture Content in Chinese Fried Bread Sticks: Assessment and Rapid Near-Infrared Spectroscopic Method Development,” Journal of Spectroscopy, vol. 2013, Article ID 973623, 7 pages, 2013. doi:10.1155/2013/973623