TY  - SER
AU  - Elbatawi,I.E.
AU  - Arafa,G.K.
TI  - Detecting rice quality as influenced by hulling visible and near-infrared spectroscopy[electronic resource]
KW  - Rice
KW  - Quality
KW  - Hulling
KW  - Near infrared spectroscopy
KW  - Infrared radiation
N1  - Includes reference
N2  - Visible and near-infrared (VIS/NIR) spectroscopy calibration models for rice taste evaluation were developed Sakha, 101 short-grain rice variety. The best performance calibration model was obtained from original spectra of whole grain milled rice using multiple linear regression (MLR) analysis. The correlation coefficient (R²) and the standard error of prediction (SEP) of the validation set was 0.83 and 0.31, respectively for estimated taste value. Ncar-infrared transmission (NIRT) spectroscopy wns used in an nttempt to predict moisture content, protein content and amylose content from un-dried whole grain rough and milled rice spectra
UR  - http://nile.enal.sci.eg/EALE/2009/AAS/5308/1/77.pdf
ER  -