Texture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy

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dc.contributor.authorJiraporn Onmankhong
dc.contributor.authorPanmanas Sirisomboon
dc.date.accessioned2025-07-21T06:04:20Z
dc.date.issued2020-12-10
dc.identifier.doi10.1016/j.jcs.2020.103151
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/9888
dc.subjectPrincipal component regression
dc.subject.classificationSpectroscopy and Chemometric Analyses
dc.titleTexture evaluation of cooked parboiled rice using nondestructive milled whole grain near infrared spectroscopy
dc.typeArticle

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