Relationship between sensory textural attributes and near infrared spectra of cooked rice

Journal of Near Infrared Spectroscopy

Volumn 15, Issue 5, 2007, Pages 333-340

  Srisawas, Weena ^a   Jindal, Vinod K ^a,c   Thanapase, Warunee ^b  

^a ASIAN INSTITUTE OF TECHNOLOGY   (Thailand)

^b KASETSART UNIVERSITY   (Thailand)

^c MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Cooked rice texture; Near infrared spectroscopy; Rice; Sensory hardness; Sensory stickiness; Texture profile analysis

Indexed keywords

EID: 35548946598     PISSN: 09670335     EISSN: None     Source Type: Journal    
DOI: 10.1255/jnirs.746     Document Type: Article

References (22)

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