Eating quality of cooked rice determination using Fourier transform near infrared spectroscopy

Journal of Innovative Optical Health Sciences

Volumn 7, Issue 6, 2014, Pages

  Lapcharoensuk, Ravipat ^a   Sirisomboon, Panmanas ^a  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

Author keywords

Eating quality; FT NIR spectroscopy; Rice

Indexed keywords

ADHESIVES; LEAST SQUARES APPROXIMATIONS; NEAR INFRARED SPECTROSCOPY; SPECTROMETERS;

CHEMICAL COMPONENT; EATING QUALITY; FOURIER TRANSFORM NEAR INFRARED SPECTROSCOPY; FOURIER TRANSFORM NEAR-INFRARED SPECTROMETERS; FT-NIR SPECTROSCOPY; NEAR INFRARED SPECTRA; PARTIAL LEAST SQUARES REGRESSION; RICE;

INFRARED DEVICES;

EID: 84908620161     PISSN: 17935458     EISSN: 17937205     Source Type: Journal    
DOI: 10.1142/S1793545814500035     Document Type: Article

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