Determination of thermal and retrogradation properties of rice starch using near-infrared spectroscopy
Keywords: عقب نشینی; Gelatinization temperature; Near-infrared spectroscopy; NIRS; Retrogradation; Rice; Starch; Thermal propertyASV, alkali spreading value; DSC, differential scanning calorimetry; MPLS, modified partial least squares; NIRS, near-infrared spectroscopy; R%, re