NIR data from storage experiment on staling of bread produced using different enzymes

The data are available in zipped MATLAB 7 format and stored as dataset objects (see freeware dataset object at www.eigenvector.com). You may want to refer to the data by referring to

Amigo, José Manuel, et al. “Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience.” Food chemistry 208 (2016): 318-325.