1. Relation between palatability evaluation of cooked rice and physicochemical properties of rice (part 2) establishment of palatability estimation formula of rice by multiple regression analysis (in Japanese with English abstract);Chikubu;Journal of the Japanese Society of Starch Science,1985
2. Quality characteristics in rice by near-infrared reflectance analysis of whole-grain milled samples;Delwiche;Cereal Chemistry,1996
3. Effect of nitrogenous fertilizer application and protein content in milled rice on olganoleptic quality of cooked rice (in Japanese with English abstract);Ishima;Report of National Food Research Institute, Japan,1974
4. Accuracy in determination of rice constituent contents using near-infrared transmission spectroscopy and improvement in the accuracy (in Japanese with English abstract);Kawamura;Journal of the Japanese Society of Agricultural Machinery,2002
5. Precision and accuracy of near-infrared reflectance spectroscopy in determining constituent content of grain (in Japanese with English abstract);Natsuga;Journal of the Japanese Society of Agricultural Machinery,1992