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Citation: Et. Champagne et al., Near-infrared reflectance analysis for prediction of cooked rice texture, CEREAL CHEM, 78(3), 2001, pp. 358-362

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Authors: Champagne, ET Bett, KL Vinyard, BT McClung, AM Barton, FE Moldenhauer, K Linscombe, S McKenzie, K

Citation: Et. Champagne et al., Correlation between cooked rice texture and Rapid Visco Analyses measurements, CEREAL CHEM, 76(5), 1999, pp. 764-771

Authors: Lyon, BG Champagne, ET Vinyard, BT Windham, WR Barton, FE Webb, BD McClung, AM Moldenhauer, KA Linscombe, S McKenzie, KS Kohlwey, DE

Citation: Bg. Lyon et al., Effects of degree of milling, drying condition, and final moisture contenton sensory texture of cooked rice, CEREAL CHEM, 76(1), 1999, pp. 56-62