Evaluation of the optimal cooking time of rice by using FT-NIR spectroscopy and an electronic nose

Journal of Cereal Science

Volumn 44, Issue 2, 2006, Pages 137-143

  Sinelli, Nicoletta ^a   Benedetti, Simona ^a   Bottega, Gabriella ^a   Riva, Marco ^a   Buratti, Susanna ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Electronic nose; FT NIR spectroscopy; Gelatinization time; Optimal cooking time; Rice

Indexed keywords

EID: 33746879917     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.05.002     Document Type: Article

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