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

Autor:	Amir Hossein Afkari Sayyah, Nasrollah Fazeli Burestan, M Safi
Rok vydání:	2020
Předmět:	Protein content Viscosity chemistry.chemical_compound Chemistry Amylose General Chemical Engineering Content (measure theory) Near-infrared spectroscopy Analytical chemistry General Chemistry Food Science
Zdroj:	Journal of Food Processing and Preservation. 45
ISSN:	1745-4549 0145-8892
DOI:	10.1111/jfpp.15069
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d050063bb872fe3cc4fc3b3d46cf01a0 https://doi.org/10.1111/jfpp.15069 Zobrazit plný text záznamu