Classification of rice amylose content by discriminant analysis of physicochemical properties
P Suwannaporn, S Pitiphunpong… - Starch …, 2007 - Wiley Online Library
Amylose content is commonly used to predict the texture of cooked rice. However, rice
classification using only amylose content can misclassify actual sensory quality. Quality …
classification using only amylose content can misclassify actual sensory quality. Quality …
Classification of Rice Amylose Content by Discriminant Analysis of Physicochemical Properties
P Suwannaporn, S Pitiphunpong, S Champangern - Starch-Stärke, 2007 - cir.nii.ac.jp
抄録< jats: title> Abstract</jats: title>< jats: p> Amylose content is commonly used to predict
the texture of cooked rice. However, rice classification using only amylose content can …
the texture of cooked rice. However, rice classification using only amylose content can …
Classification of rice amylose content by discriminant analysis of physicochemical properties
P Suwannaporn, S Pitiphunpong, S Champangern - Starch/Staerke, 2007 - kukr.lib.ku.ac.th
Amylose content is commonly used to predict the texture of cooked rice. However, rice
classification using only amylose content can misclassify actual sensory quality. Quality …
classification using only amylose content can misclassify actual sensory quality. Quality …
[引用][C] Classification of rice amylose content by discriminant analysis of physicochemical properties
P SUWANNAPORN, S PITIPHUNPONG… - Stärke, 2007 - pascal-francis.inist.fr
Classification of rice amylose content by discriminant analysis of physicochemical properties
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …
CNRS Inist Pascal-Francis CNRS Pascal and Francis Bibliographic Databases Simple …
Classification of rice amylose content by discriminant analysis of physicochemical properties.
P Suwannaporn, S Pitiphunpong, S Champangern - 2007 - cabidigitallibrary.org
Amylose content is commonly used to predict the texture of cooked rice. However, rice
classification using only amylose content can misclassify actual sensory quality. Quality …
classification using only amylose content can misclassify actual sensory quality. Quality …
Classification of rice amylose content by discriminant analysis of physicochemical properties
P Suwannaporn, S Pitiphunpong, S Champangern - Starch/Staerke, 2007 - kukr.lib.ku.ac.th
Amylose content is commonly used to predict the texture of cooked rice. However, rice
classification using only amylose content can misclassify actual sensory quality. Quality …
classification using only amylose content can misclassify actual sensory quality. Quality …