Development of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran-Reference-Cited by-同舟云学术

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Development of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran

Published:2016-01 Issue: Volume:191 Page:21-27
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bagchi Torit Baran,Sharma Srigopal,Chattopadhyay Krishnendu

Funder

Central Rice Research Institute

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Official methods of chemical analysis;AOAC,1990

2. Functional properties of dietary fibre prepared from defatted rice bran;Azizah;Food Chemistry,2000

3. Process standardization for rice bran stabilization and its’ nutritive value;Bagchi;Journal of Crop and Weed,2014

4. Prediction of rice starch quality parameters by near infrared reflectance spectroscopy;Bao;Journal of Food Science,2001

5. Rice quality by spectroscopic analysis: Precision of three spectral regions;Barton;Journal of Cereal Chemistry,2000

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