Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.-Reference-Cited by-同舟云学术

Near Infrared Spectra of the Outer Layer of Flour of Stored Milled Rice.

Published:1997 Issue:4 Volume:3 Page:336-338
ISSN:1881-3976
Container-title:Food Science and Technology International, Tokyo
language:en
Short-container-title:FSTI

Author:

KAICHI Kyouko,KASAI Midori,HATAE Keiko,SHIMADA Atsuko

Publisher

Japanese Society for Food Science and Technology

Reference13 articles.

1. Aramaki, I., Fukuda, K., Hashimoto, T., Ishikawa, T., Kizaki, K. and Okazaki, N. (1995). Near infrared diffuse reflectance spectro-photometric analysis of mycelial weight in rice koji and search for characteristic wavelengths for mycelia. Seibutsu-kogaku, 73, 33-36 (in Japanese).

2. Barber, S. (1972). “Rice Chemistry and Technology.” Am. Assoc. Cereal Chem. Incorp., St. Paul Min., pp. 215-262.

3. Hong, J., Koseki, S. and Yasumoto, K. (1994). Analysis of peroxide values in edible oils by near infrared spectroscopy. Nippon Shokuhin Kogyo Gakkaishi, 41, 277-280 (in Japanese).

4. Iwamoto, M. (1992). Present status of rice taste meter. Japan Food Science, 10, 38-45 (in Japanese).

5. Kainuma, Y. (1979). The polishing effect of stored aged rice on the quality of cooked rice. Kaseigaku Zasshi, 30, 672-678 (in Japanese).

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