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The aim of this study was to measure the starch content in adulterated fresh cheese using hyperspectral imaging technique. Adulterated fresh cheese was prepared using concentrations of starch of 0.055–12.705mgg−1 (0.0055–1.2705%); subsequently, hyperspectral imaging in the range of 200–1000nm, distributed in 101 bands were acquired. The modeling of starch content was performed by the method of partial...