Prediction of some quality properties of rice and its flour by near‐infrared spectroscopy (NIRS) analysis

Autor: Ebrahim Taghinezhad, Nasrollah Fazeli Burestan, Amir Hossein Afkari Sayyah

Publikováno v: Food Science & Nutrition, 9(2):1099-1105
Food Science & Nutrition, Vol 9, Iss 2, Pp 1099-1105 (2021)
Food Science & Nutrition

The measurement of different quality properties requires particular tools and chemical materials, most of which are time‐using. The present research was accomplished to survey the possibility of using NIRS (870–2450 nm) to predict the amylose con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17038cb81d131bf82937fecd5258194c
https://doi.org/10.1002/fsn3.2086