Eating quality evaluation of Khao Dawk Mali 105 rice using near-infrared spectroscopy

• المؤلفون الرئيسيون: Pornarree Siriphollakul, Kazuhiro Nakano, Sirichai Kanlayanarat, Shintaroh Ohashi, Ryosuke Sakai, Ronnarit Rittiron, Phonkrit Maniwara
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85009188493&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/56510
• المؤسسة: Chiang Mai University

© 2017 Elsevier Ltd Eating quality evaluation of Khao Dawk Mali 105 rice (KDML105) based on near infrared spectroscopy (NIRS) of single kernels was developed to measure the amylose content of uncooked rice, and texture of cooked rice. The rice samples were scanned using near infrared transmittance s...