CHARACTERIZATION OF FLOUR BY MEANS OF PATTERN-RECOGNITION METHODS

Authors
ZAGRODZKI P SCHLEGELZAWADZKA M KROSNIAK M MALEC P BICHONSKI A DUTKIEWICZ E
Citation
P. Zagrodzki et al., CHARACTERIZATION OF FLOUR BY MEANS OF PATTERN-RECOGNITION METHODS, Food chemistry, 53(3), 1995, pp. 295-298
Citations number
13
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
53
Issue
3
Year of publication
1995
Pages
295 - 298
Database
ISI
SICI code
0308-8146(1995)53:3<295:COFBMO>2.0.ZU;2-Q
Abstract
Samples of 20 varieties of flour were examined for contents of toxic e lements (Pb, Cd) and of some macro- and microelements (Mg, Zn, Cu, Fe, Mn). Chemical composition of flour and its baking characteristics fou nd in the course of routine analysis were also studied. The relationsh ip between both groups of parameters was assessed by the canonical cor relation method.