Systematic comparison of unsupervised feature extraction methods for enhancing discrimination accuracy of brown rice flour adulteration in LIBS

Author:

Zhang DengORCID,Yang XiaolanORCID,Guo LianboORCID

Publisher

Elsevier BV

Reference42 articles.

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2. Fermented brown rice flour as functional food ingredient;Ilowefah;Foods,2014

3. Physicochemical and functional properties of yeast fermented brown rice flour;Ilowefah;J. Food Sci. Technol.,2015

4. Utilization of brown rice flour and peanut paste in cake production, American;Asimah;J. Food Sci. Technol.,2016

5. Necessity of Log (1/R) and Kubelka-Munk transformation in chemometrics analysis to predict white rice flour adulteration in brown rice flour using visible-near-infrared spectroscopy;Rahmawati;Food Sci. Technol.,2023

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