Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy
The goal of this research was to study the relationship between the eating quality of cooked rice and near infrared spectra measured by a Fourier Transform near infrared (FT–NIR) Spectrometer. Samples of milled: parboiled rice, white rice, new Jasmine rice (harvested in 2012) and aged Jasmine rice (...
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| Principais autores: | , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
World Scientific Publishing
2014-11-01
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| Serier: | Journal of Innovative Optical Health Sciences |
| Fag: | |
| Online adgang: | http://www.worldscientific.com/doi/pdf/10.1142/S1793545814500035 |
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