Determination of apparent amylose content, pasting properties and gel texture of rice starch by near-infrared spectroscopy
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference21 articles.
1. Genetic control of paste viscosity characteristics in indica rice (Oryza sativa L.)
2. Analysis of the genetic behavior of some starch properties in indica rice (Oryza sativa L.): thermal properties, gel texture, swelling volume
3. Applications of near Infrared Spectroscopy in Quality Screening of Early-Generation Material in Cereal Breeding Programmes
4. Prediction of Rice Starch Quality Parameters by Near-Infrared Reflectance Spectroscopy
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3. Development of Prediction Models for the Pasting Parameters of Rice Based on Near-Infrared and Machine Learning Tools;Applied Sciences;2023-08-09
4. Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS);Food Chemistry;2022-09
5. Development of Certified Reference Materials for the Determination of Apparent Amylose Content in Rice;Molecules;2022-07-21
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