Non-Destructive Determination of Starch Gelatinization, Head Rice Yield, and Aroma Components in Parboiled Rice by Raman and NIR Spectroscopy
Vibrational spectroscopy, including Raman and near-infrared techniques, enables the non-destructive evaluation of starch gelatinization, head rice yield, and aroma-active volatile compounds in parboiled rice subjected to varying soaking and drying conditions. Raman and NIR spectra were collected for...
| Autores principales: | , , , , , , , |
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| Formato: | publishedVersion |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/20.500.11939/9083 https://www.mdpi.com/1420-3049/30/14/2938 |
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