Prediction of amylose content, protein content, breakdown, and setback viscosity of Kadus rice and its flour by near‐infrared spectroscopy (NIRS) analysis-Reference-Cited by-同舟云学术

Prediction of amylose content, protein content, breakdown, and setback viscosity of Kadus rice and its flour by near‐infrared spectroscopy (NIRS) analysis

Published:2020-12-08 Issue:1 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Fazeli Burestan Nasrollah¹,Afkari Sayyah Amir Hossein¹,Safi Mahdi²

Affiliation:

1. College of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran

2. Institute of Color Science and Technology Tehran Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15069

Reference23 articles.

1. Relationship between rice grain amylose and pasting properties for breeding better quality rice varieties

2. Starch physicochemical properties of rice accessions and their association with molecular markers

3. Determination of apparent amylose content, pasting properties and gel texture of rice starch by near-infrared spectroscopy

4. Theory and application of near infrared reflectance spectroscopy in determination of food quality

5. Authenticity detection of black rice by near‐infrared spectroscopy and support vector data description;Chen H.;International Journal of Analytical Chemistry,2018

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