Evaluation of the optimal cooking time of rice by using...

Journal of Cereal Science 2006 Vol. 44; Iss. 2

Evaluation of the optimal cooking time of rice by using FT-NIR spectroscopy and an electronic nose

Nicoletta Sinelli, Simona Benedetti, Gabriella Bottega, Marco Riva, Susanna Buratti
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Volume:
44
Year:
2006
Language:
english
Pages:
7
DOI:
10.1016/j.jcs.2006.05.002
File:
PDF, 286 KB
english, 2006
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