Milling quality assessment of Khao Dok Mali 105 milled rice by near-infrared reflectance spectroscopy technique
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-015-1850-z.pdf
Reference28 articles.
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3. Bao J, Shen Y, Jin L (2007) Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy. J Cereal Sci 46:75–81
4. Barton FE, Windham WR, Champagne ET, Lyon BG (1998) Optimal geometries for the development of rice quality spectroscopic chemometric models. Cereal Chem 75:315–319
5. Chen KJ, Huang M (2010) Prediction of milled rice grades using fourier transform near-infrared spectroscopy and artificial neural networks. J Cereal Sci 52:221–226
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