Determination of Rapid Visco Analyser Parameters in Rice by Near‐Infrared Spectroscopy
- 15 July 2002
- journal article
- Published by Wiley in Cereal Chemistry Journal
- Vol. 79 (4), 563-566
- https://doi.org/10.1094/cchem.2002.79.4.563
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Rice Quality by Spectroscopic Analysis: Precision of Three Spectral RegionsCereal Chemistry Journal, 2000
- Correlation Between Cooked Rice Texture and Rapid Visco Analyser MeasurementsCereal Chemistry Journal, 1999
- Role of Phosphorus in Viscosity, Gelatinization, and Retrogradation of StarchCereal Chemistry Journal, 1998
- Retrogradation Kinetics of Rice Flours as Influenced by CultivarCereal Chemistry Journal, 1998
- Prediction of Cooked Rice Texture Quality Using Near‐Infrared Reflectance Analysis of Whole‐Grain Milled SamplesCereal Chemistry Journal, 1997
- Sources of Variation for Starch Gelatinization, Pasting, and Gelation Properties in WheatCereal Chemistry Journal, 1997
- Structure formation in systems containing amylose, amylopectin, and their mixturesCarbohydrate Polymers, 1992
- Structures of rice amylopectins with low and high affinities for iodineCarbohydrate Research, 1987
- Rice Quality, Studies on Physicochemical Properties of RiceJournal of Agricultural and Food Chemistry, 1964
- Amylose and Amylopectin Content of Starches Determined by their Iodine Complex Formation1Journal of the American Chemical Society, 1943