Prediction of cooked rice texture quality using near-infrared reflectance analysis of whole-grain milled samples

Cereal Chemistry

Volumn 74, Issue 5, 1997, Pages 626-632

  Windham, William R ^a   Lyon, Brenda G ^a   Champagne, Elaine T ^b   Barton II, Franklin E ^a   Webb, Bill D ^c   McClung, Anna M ^c   Moldenhauer, Karen A ^d   Linscombe, Steve ^e   McKenzie, Kent S ^f  

^a RUSSELL RESEARCH CENTER   (United States)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^c AGRICULTURAL RESEARCH SERVICE   (United States)

^d UNIVERSITY OF ARKANSAS   (United States)

^e LOUISIANA STATE UNIVERSITY   (United States)

^f California Cooperative Rice Research Foundation   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CULTIVATION; CYCLODEXTRINS; GRAIN (AGRICULTURAL PRODUCT); INFRARED DEVICES; LEAST SQUARES APPROXIMATIONS; MILLING (MACHINING); NEAR INFRARED SPECTROSCOPY; PROTEINS; QUALITY CONTROL; REFLECTION; SENSORY ANALYSIS;

COOKED RICE; DEGREE OF MILLING; MEASUREMENTS OF; MILLED RICE; NEAR INFRA-RED REFLECTANCES; NEAR INFRARED REFLECTANCE SPECTROSCOPY; QUALITY MEASUREMENTS; TEXTURE CHARACTERISTICS; TEXTURE QUALITY; WHOLE GRAINS;

FORECASTING;

EID: 0030689067     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.5.626     Document Type: Article

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