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Sensory Quality Evaluation of Rice Using Visible and Shortwave Near-Infrared Spectroscopy

Sensory Quality Evaluation of Rice Using Visible and Shortwave Near-Infrared Spectroscopy

Lapchareonsuk, Ravipat; Sirisomboon, Panmanas
  • 期刊名称International Journal of Food Properties
  • 作者Lapchareonsuk, Ravipat; Sirisomboon, Panmanas
  • 卷第18卷
  • 期第5期
  • 印刷ISSN1094-2912
  • 电子ISSN1532-2386
  • 文件大小433.03KB
  • 发表时间2015-05-04
  • DOI10.1080/10942912.2013.870572
  • 页码1128-1138
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