The Feasibility of Using Near-Infrared Spectroscopy and Chemometrics for Untargeted Detection of Protein Adulteration in Yogurt: Removing Unwanted Variations in Pure Yogurt
Figure 2
Average NIR spectra of yogurt objects adulterated with different levels of edible gelatin, industrial gelatin, and soy protein powder. A shift was added to differentiate doping levels and a larger shift corresponds to a higher doping level.
