| 000 | 01153 a2200313 4500 | ||
|---|---|---|---|
| 005 | 20250517045104.0 | ||
| 264 | 0 | _c20151203 | |
| 008 | 201512s 0 0 eng d | ||
| 022 | _a1873-7072 | ||
| 024 | 7 |
_a10.1016/j.foodchem.2015.05.038 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aBagchi, Torit Baran | |
| 245 | 0 | 0 |
_aDevelopment of NIRS models to predict protein and amylose content of brown rice and proximate compositions of rice bran. _h[electronic resource] |
| 260 |
_bFood chemistry _cJan 2016 |
||
| 300 |
_a21-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAmylose _xanalysis |
| 650 | 0 | 4 | _aCalibration |
| 650 | 0 | 4 |
_aDietary Fiber _xanalysis |
| 650 | 0 | 4 |
_aEdible Grain _xchemistry |
| 650 | 0 | 4 | _aLeast-Squares Analysis |
| 650 | 0 | 4 |
_aOryza _xchemistry |
| 650 | 0 | 4 |
_aPlant Proteins _xanalysis |
| 650 | 0 | 4 | _aSpectroscopy, Near-Infrared |
| 700 | 1 | _aSharma, Srigopal | |
| 700 | 1 | _aChattopadhyay, Krishnendu | |
| 773 | 0 |
_tFood chemistry _gvol. 191 _gp. 21-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodchem.2015.05.038 _zAvailable from publisher's website |
| 999 |
_c25155131 _d25155131 |
||